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on 






Cooking 
and Baking 

on 

Shipboard 


“This volume is dedicated to the Cooks and Bakers of 
the United States Merchant Marine. 

There is nothing more important than good food on 
shipboard. I knozv what a fine job the Cooks and Bakers 
have done in the tremendous task of feeding the men of 
the merchant fleet. To help them zee have had this 
book prepared by practical and experienced men. Every 
possible step has been taken to make it a complete and 
authoritative text on shipboard feeding. 

We hope that it zvill help every Chief Stezvard, Cook , 
and Baker in the performance of his duties.” 



Chairman, United States Maritime Commission 
Administrator, War Shipping Administration 


Cooking 

and Baking 

on 

Shipboard 



WAR SHIPPING ADMINISTRATION—FOOD CONTROL DIVISION 

1945 



COOKING ON SHIPBOARD COMES OF AGE. 7 

Background of shipboard cooking as practised today. 

NEED FOR A “SEA-GOING” COOK BOOK. 10 

When, zt'hcre and hozv this book should be used. 


FOOD AND HEALTH . 13 

Important facts about vitamins and other nutrients. 

HOW MENUS ARE PLANNED. 16 

Essential information on the daily diet. 

PLANNING THE DAY’S WORK. 21 

Scheduling the step-by-step preparation of menu items. 

SAFETY IN THE GALLEY . 24 

Ways to prevent cuts, bruises, burns and falls. 

SANITATION. 27 

Hoiv to maintain high standards of cleanliness. 

GETTING THE MOST OUT OF FOOD. 29 

Ways to prevent vitamin loss in cooking. 

HOW TO USE THE RECIPES. v . 31 

All you need to know to put the recipes to work. 

% 

RECIPES . 34 

Cocktails, Appetizers and Relishes. 35 

Soup Recipes . 38 

Fish Recipes. 50 

Poultry Recipes . 56 

Dressing- and Stuffing. 64 

Meat Recipes . 65 

Sauces and Gravies . . . .. 102 

Vegetable Recipes . Ill 

Cereal Recipes . 143 

Egg and Cheese Recipes. 148 

Salad Recipes. 153 

Fruit Recipes . 166 

Dessert Recipes . 171 

Beverage Recipes. 179 

Dehydrated Food Recipes. 183 

BAKING ON SHIPBOARD. 

Complete information for the Ship’s Baker. 

[ 4 ] 


195 



































PAGE 

METHODS OF CUTTING MEAT, POULTRY AND FISH. 259 

Illustrated descriptions of how to make all standard cuts. 

CARE OF EQUIPMENT . 318 

• Tips on how to take care of galley equipment. 

FOOD DESCRIPTIONS. 324 

A dictionary of food terms every cook should know. 

COOKING TERMS . 328 

Handy guide to technical cooking terms. 

CONVERSION TABLES .331 

Short-cuts in figuring weights, measures, substitutions. 

INDEN . 341 

How to find everything in this Cook Book. 


THIS BOOK IS THE PERSONAL PROPERTY OF 

NAME_ 

ADDRESS_ 




This book has been prepared by the War Shipping Administration, an Agency of the United States Government. 

[ 5 ] 


















Cooking on 


Shipboard 


Comes of Age 


“When do we eat!" 

Throughout the years, this loud and lusty 
call of the “inner man” has been a challenge 
and an inspiration to good cooks everywhere. 
Aboard ship, however, it probably should be 
changed to, “What do we eat?" . . . for while 
the times for meals are scheduled according 
to a seldom-changing routine at sea, the food 
itself varies greatly from meal to meal and 
day to day. 

And rightly so! Seafaring men bring to 
the table the heartiest appetites in the world. 
They need good food—plenty of it—and 


variety in both the menus and preparation. 

Luckily, great strides have been made in 
the provisioning of ships . . . and in the many 
new methods of preparing food so it ranks 
high in taste appeal as well as wholesome, 
nutritious values. 

The "Good Old Days" 

No longer do men who go down to the sea 
in ships live on a daily menu that is monoto¬ 
nous beyond belief. In early times, hard-tack 
and salt pork were the staple diet for months 
and sometimes for years. Gulls, albatrosses 



































and other tough sea birds were hailed as 
delicacies. Sailors even ate the skins fastened 
around the masts and yardarms as a protec¬ 
tion against the ropes of the sails. 

If things went well and the weather was 
good and they were not suffering from lack 
of sleep or overwork, dinner which was 
served at two or three o'clock in the after¬ 
noon became the center of the day’s gaieties. 
That was the only occasion upon which the 
crew could give vent to its need for a little 
mental relaxation, for some slight change in 
the ordinary routine—anything that would 
help break the monotony of water and sky 
and sky and water, salt pork and boiled beans 
and boiled beans and salt pork. 

The large copper stewpan in which their 
food was cooked and served was the begin¬ 
ning and end of all those practical jokes 
which are so dear to the hearts of seamen 
who are bored. The man who could slip an 
old sock or shoe into the soup-pot just before 
the quartermaster gave the signal to begin 
was quite a popular hero—except with the 
poor cook who was apt to be given “twelve 
lashes for gross negligence/' an operation 
which all the crew most happily attended. 

Times Have Changed 

Today, that all belongs to the not-so- 
romantic past. Instead, your modern seaman 
squares away to a meal which, if properly 
prepared, would do justice to any home 
kitchen. The finest of fresh meats, fish and 
poultry are put aboard hard-frozen, with all 
their appetizing flavors “sealed in.'' Fresh 
eggs . . . creamery butter . . . choice fruits 
and vegetables . . . “home-tasting” jams and 
preserved fruits . . . puddings and pastries— 
these and many other delicacies are now 
“sea-going’’ foods. 

Improved Conditions 

Galley equipment, too, has been the subject 
of vast improvement. Pressure cookers . . . 

[ 


modern ovens and ranges, allowing safer, 
surer methods of temperature control . . . 
scientifically designed coffee urns and soup 
kettles ... all contribute to better results with 
less work and worry. 

At the same time, the working hours and 
duties of galley personnel have been arranged 
so that every man can give his best to the job 
at hand. Where the Cook once “turned to" 
in a sudden squall and trimmed sail aloft 
with the crew, he's now assured of uninter¬ 
rupted time for his own duties— and leisure. 

Truly, great and progressive steps have 
been taken in recent years to improve the 
quality and quantity of food served aboard 
ship. And why ? 

Simply because food is now rightfully 
recognized as one of the biggest morale fac¬ 
tors on any vessel! 

Good Food Boosts Morale 

That steak—looking so grand as it sizzles 
there on the galley stove, with the bright red 
of its lean flecked with fat—is more than 
just a very good piece of beef . . . 

It will give an all-important "lift” to the 
working energy and dispositions of every 
man on board! 

Those crisp, green vegetables that appear 
to be freshly harvested as they come up from 
the cooler aren't merely the “makings” of 
. another boiled dinner . . . 

Properly prepared in a tasty, distinctive 
manner, they'll go far to provide needed nu¬ 
trients and break the monotony of daily ship¬ 
board routine. 

That pot roast, when cooked as nature and 
good cooks intended it should be, all the way 
from the browned outside edges right down 
to the last sop of gravy that a crust of bread 
mops up, is a whale of a lot more than just 
good eating . . . 

It's your best advertisement that you know 
your job! 

] 


Like the Skipper who can be depended on 
to get you through the tight spots . . . like the 
Chief Engineer with the ‘‘know-how’’ to pull 
a few extra knots out of nowhere . . . the 
Chief Steward, Cook or Baker who can con¬ 
sistently turn out good food has the respect 
of every man who sails with him! 

No question about it, food —good food — 
is a big part of that essential thing we call 
morale . . . making all the difference between 


a happy and an unhappy ship. 

As such, you'll want to know how to pre¬ 
pare it well. You'll want your men to know 
how to prepare it well. And to succeed in 
both, you’ll want to read this new “sea¬ 
going" Cook Book from cover to cover—to 
learn what information it contains and how 
you can find it quickly. We’re ready to begin, 
so let's shove off. 

“Good Sailing!” 


★ ★ ★ ★ ★ 



“A Tankee ship's gone down the river , 
Blow, boys, blow! 

And what do you think they got for 
their Dinners? 

Blow, my bully boys, blow! 
Dandyfunk and donkey s liver. 

Blow, boys, blow! 

And what do you think they got for 
their Suppers? 

Blow, boys, blow! 

Relaying pin soup and a roll in the 
scuppers! 

Blow, my bully boys, blow!” 


As this famous old chantey indi¬ 
cates, meals in the days of sailing 
ships left something to be desired. 


[’] 








Need for a "Sea-Going” Cook Book 


A guide and reference book has long been 
needed by the Stewards, Cooks and Bakers 
sailing on vessels of the United States Mer¬ 
chant Marine. 

The Deck Department has its charts, maps 
and direction finders to plot the vessel's 
course. For the Engineers, there are blue¬ 
prints and tables. Now the many thousands 
of newly-trained Cooks and Bakers . . . the 
men about to be trained and the experienced 
men already serving in galleys the world over 
. . . can come into their own with a complete 
and up-to-date Cook Book that will be their 
guide and reference in the galley. 


What Information This Book Provides 

This manual of cooking and baking aboard 
ship gives all the information necessary to 
help the Cook and Baker produce good food 
for the ship’s crew. 

Menu ideas; principles of nutrition, safety 
and sanitation; care of equipment; defini¬ 
tions of ingredients and terms; tables of 
weights and measurements that simplify gal¬ 
ley arithmetic; work sheets to help you plan 
ahead—all have been included to give you 
the information you need to turn out consist¬ 
ently good food. Each recipe contains the 
yield ( number and size of servings) and the 



quantities of ingredients. The methods of 
preparing or combining the ingredients are 
described step by step. Many of these steps 
contain special cautions to help you avoid 
error or mishandling. 

How To Use This Book 

1 . Look over the Table of Contents. Famil¬ 
iarize yourself with what the book con¬ 
tains. 

2. Read the opening chapters— 

Food and Health 

How Menus are Planned 
Safety in the Galley 
Sanitation 

How to Get the Most Out of Your Food. 



3. Learn how to read and use the recipes so 
you can follow instructions quickly. Xote 
the variations—suggested use of left¬ 
overs. The reconversion tables help you 
change a recipe for 100 men to quantities 
for any number in a few moments. 

4. Look in the glossary—see what informa¬ 
tion it contains. 

5 . MOST IMPORTANT—Learn to use 
the index. This Cook Book contains a 
wealth of information. You'll save your¬ 
self time and energy by finding what you 
want by first looking it up in the index. 

6. Finally . put the book to ivork. It is de¬ 
signed to do part of your job for you. 
However, no book is-a substitute for 
common sense. You, the Cook or Baker, 
are finally responsible for the finished 
product. No recipe or formula will work 
by itself; no recipe can meet all conditions 


or circumstances. Exercising good sense 
and judgment, every Cook and Baker, 
from student to “old timer”, can and 
should use this book as a guide and refer¬ 
ence, adhering to its recipes as closely as 
possible and making only such adjust¬ 
ments or variations as are necessary or 
as will please the crew. 

Who Will Use This Book 

Student Cooks and Bakers . . . This book is 
intended to serve as a textbook for Cooks 
and Bakers in the process of being trained, 
and as a reference and reminder after leav¬ 
ing training school. 

Experienced Cooks and Bakers . . . While 
methods of cooking are simple and already 
known to most experienced Cooks and Bak¬ 
ers, they will obtain many helpful sugges¬ 
tions, remedies for difficulties, new recipes 
and reminders regarding methods. The im¬ 
portant use for experienced Cooks and Bak¬ 
ers will be in the quantities of ingredients for 
the many dishes. No man can be expected to 
carrv all these amounts in his head. 



Chief Stewards . . . The quantities of ingre¬ 
dients in each recipe will serve as a guide in 
determining the quantity of issues, and as a 
check on the preparation of all food. 

















When and Where This Book Should Be Used 


In the Training and Up-Grading Schools and 
Retaining Centers ... as a textbook for men 
training to become Cooks and Bakers, and 
men being up-graded or taking refresher 
courses. 

In the Galley Aboard Ship ... As a quick 
reference during preparation periods. Some 
recipe cards duplicating the information in 
the book will be supplied. In other instances, 
the book itself will be the guide and reminder 
in the galley, while the cook is working. 

In the Cook's and Baker's Quarters . . . For 
the conscientious Cook or Baker who wants 


to improve his work and knowledge of his 
trade— who wants to get ahead —this book 
will prove invaluable. With a little diligence, 
using the book as a study guide in his spare 
time, he can return from a trip well prepared 
to take on new responsibilities, a higher rat¬ 
ing and extra pay. 

Remember, this is your book—written 
with the one idea of helping you prepare 
better-tasting food with less work and worry. 
You owe it to yourself— and your shipmates 
—to get the most you can out of the pages 
that follow. 



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Food and Health 


Of all the responsibilities shared by the 
Chief Steward and the Cooks who work with 
him, the most important by far is the good 
health of the crew. For the health and well¬ 
being of all hands depend to a large extent 
on the kind and amount of food they eat. 

We have only to go back a few hundred 
years in maritime history to get dramatic 
proof of how true this is. In those days it 
was not unusual for twenty to thirty percent 
of a crew to die on a single voyage as the 
result of diet deficiencies. Many more suf¬ 
fered from marked fatigue; pains in the 
muscles and joints; bleeding into the skin; 


soft, bleeding gums; bad teeth and a host of 
other ailments all known as scurvy. 

The discovery that scurvy resulted from 
the lack of something in the food sailors ate 
came as a revolutionary idea. Later it was 
learned that drinking lime or lemon iuice 
would completely prevent this disease. Even¬ 
tually scientists proved that it was the vita¬ 
min C in the lemons and limes that brought 
about this spectacular saving of life. 

Today, it is an accepted fact that by eating 
the right foods we go a long way towards 
achieving good health, resistance to disease 
and the energy to carry on a day’s work. 














































As Ship’s Cook, you may not have time 
to go deeply into the subject, but you cannot 
afford to ignore the basic facts of nutrition. 
It is not necessary to understand all the de¬ 
tails of the vitamins and minerals—that is 
a subject for the specialist. But your many 
responsibilities demand that you at least 
know the principles which are so essential 
to maintaining and imprcfving health. 

The Story Behind Nutrition 

We all know, for example, that food pro¬ 
vides heat and energy, material for ^building 
and repairing the body processes. The sub¬ 
stances in foods which contribute to these 
needs of the body are called nutrients. More 
specifically, they include proteins, fats and 
carbohydrates, minerals and vitamins. As no 
single food provides all nutrients, it is neces¬ 
sary to eat many types of food to obtain these 
essential substances. Let’s see exactly what 
nutrients are . . . what they do . . . and where 
they are found. 

Proteins 

Proteins furnish essential building and 
repairing material for bones, muscles and 

other tissues of the bodv. Thev also furnish 

\ *' * - 

energy and help to regulate body functions. 
Best sources: Milk, cheese, eggs, meat, fish 
and poultry. 

Other sources: Dried peas and beans, nuts, 
cereals and vegetables (canned or fresh). 
Usually protein from animal sources is supe¬ 
rior to protein from vegetable sources. 

Fats and Carbohydrates 

Fats and carbohydrates are the chief 
energy-producing foods. 

Best sources of carbohydrates: Flour (bread, 
cakes, pastry), spaghetti, macaroni, rice and 
other cereals, sugar, syrups, potatoes, fruits 
and vegetables (canned or fresh). 

Best sources of fats: Butter, vegetables, oils, 
lard, meat, milk. 


Minerals 

Minerals are needed by the body for growth 
and maintenance of body structure and proc¬ 
esses. Some minerals are present in sufficient 
quantities in most foods to supply required 
amounts in average diets. Calcium and iron, 
however, are exceptions and may be too low 
in the diet unless special care is taken in 
menu-planning. 

Calcium: Combined with phosphorus, fur¬ 
nishes the material from which bones and 
teeth are built, aids in the clotting of blood, 
and in regulating the action of nerves and 
muscles. 

Best sources: Milk, cheese, molasses. 

Other sources: Leafy vegetables, dried beans, 
soy beans. 

Iron: Required for the red blood cells. Unless 
sufficient amounts of iron are present, the 
blood cannot efficiently carry oxygen to all 
parts of the body. 

Best sources: Eggs, meat, fish, molasses, green 
vegetables (canned or fresh), dried fruits, 
dried beans, whole grain cereals, enriched 
flour. 

Salt (common table variety) : Helps to regu¬ 
late body processes. In very hot climates, salt 
is lost in sweating and must be replenished, 
to help prevent heat cramps, heat strokes, 
and heat exhaustion. 

Best sources: Usual seasoning of food by the 
Cook. More can be added “to taste.” 

Vitamins 

Vitamins are needed to assist the body in 
utilizing its foods. They are required in small 
but definite amounts in order to keep an indi¬ 
vidual in the best state of health. Here are 
the most important vitamins: 

Vitamin A: Helps keep up resistance to infec¬ 
tion. Lack of this vitamin may bring on night 
blindness, colds, dry and rough skin. 

Best sources: Whole milk, butter, eggs, liver, 
kidnev, tomatoes, green and yellow leafy 


vegetables (canned or fresh), fish liver oils, 
apricots. 

Vitamin B Complex 

Thiamin (Vitamin Bi): Part of the so-called 
“B-complex” and is sometimes called the 
“morale” vitamin. Lack of thiamin results 
in loss of appetite, fatigue, disturbances of 
digestive functions, muscle cramps, inflam¬ 
mation of the nerves, beriberi. 

Best sources: Whole grain or enriched flour 
and cereals and breads and rolls made from 
such flours. Also peas, beans, meats (espe¬ 
cially lean pork), liver, kidney, dried brewer's 
yeast, fruits and vegetables (canned or 
fresh). 

Riboflavin (Vitamin B _): Deficiency of this 
vitamin may cause loss of weight, digestive 
disturbances, sores and cracks of the lips, 
glare blindness. 

Best sources: Milk, cheese, eggs, liver, kid¬ 
ney, dried brewer's yeast, meat, whole grain 
cereals, enriched flour and bread, leafy green 
and yellow vegetables (canned or fresh). 

Niacin: Another of the “B-complex” vita¬ 
mins. Lack of it may cause loss of appetite, 
indigestion, diarrhea, sore tongue and mouth, 
scaly and ulcerous lesions of the skin, mental 
disturbances, pellagra. 

Best sources: Enriched flour and cereal, bread 
made from enriched flour, meat, fish, liver, 
milk, leafy green and yellow vegetables 
(canned or fresh). 

Ascorbic Acid (Vitamin C): Prevents scurvy, 
formerly a common ailment at sea. Lack of 


this vitamin causes degeneration of muscle 
fibres and bone structure, bleeding gums, 
slow healing wounds, loose teeth, hemor¬ 
rhages in the skin. This vitamin is easilv 
destroyed by heat and air, by baking soda 
used in cooking, or by lack of proper refrig¬ 
eration of foods containing vitamin C. 

Best sources: Citrus fruits (oranges, lemons, 
limes, grapefruit, tangerines and their 
juices), strawberries, papayas, mangoes, 
guavas, tomatoes, tomato juice, potatoes, 
cabbage, sprouts, green peppers, watercress. 
Good sources: Other vegetables, some fruits. 
All may be canned or fresh. 

Vitamin D: Known as the “Sunshine Vita¬ 
min" as it is manufactured in the body itself 
by the action of sunlight. Shortage of this 
vitamin produces faulty bone formations, 
particularly rickets. 

Best sources: Sunlight, eggs, fish liver oils. 

Vitamins Are Important 

The complete lack of any one vitamin will 
cause severe illness. However, it is rare that 
the diet of the average person will be totally 
lacking in any one vitamin. Usually a diet 
lacking one vitamin will be lacking in several. 
Moderate deficiency in several of the vita¬ 
mins is common, though . . . and this can be 
the cause of getting tired easily, having fre¬ 
quent colds, digestive upsets, headaches, or 
not “feeling up to par”. It is important, there¬ 
fore, that the daily menu contain food with 
right amounts of all the vitamins, as zvcll as 
oilier nutrients. 



[ 15 ] 











How Menus Are Planned 

The menus are planned by the Steward and he will probably consult 
with the Cook on supplies, facilities and other factors affecting the 
choice of foods to be served. It is important, therefore, for the Cook 
to understand the “reasons why'’ behind every good menu. 

To plan a balanced menu, it is not necessary to refer to complicated 
tables of mineral and vitamin requirements. Menu-planning has been 
made easy by the “Basic 7” food chart—a complete, simple guide 
to the types of foods that must be eaten daily for health, and to the 
amounts of each type required. 



GROUP ONE 

GREEN and YELLOW 
VEGETABLES 

(raw, cooked, frozen, 
canned) 

2 SERVINGS 


GROUP TWO 


ORANGES-TOMATOES 
GRAPEFRUIT 
RAW CABBAGE 
SALAD GREENS 
2 SERVINGS 




GROUP THREE 

VEGETABLES and 
FRUITS 

(raw, dried, cooked, 
frozen, canned) 

2 SERVINGS and 
1 POTATO 


[ 16 ] 

































GROUP FOUR 



MILK—MILK PRODUCTS 
(fluid, evaporated, dried 
milk, cheese) 

1 PINT or EQUIVALENT 


GROUP FIVE 


MEAT—FISH—FOWL 
1 SERVING and 
1 EGG 




GROUP SIX 

BREAD—FLOUR 
CEREALS 

(natural whole grain or 
enriched and restored) 


GROUP SEVEN 

BUTTER and 

FORTIFIED MARGARINE 
(with Vitamin A) 

1 to 2 OUNCES DAILY 



[ 17 ] 




















MENU PATTERN 


Menu Item 

BREAKFAST 

Fruit . 

Cereal . 

Milk. 

Main dish . . . 
Bread, rolls . . 

Butter . 

Beverage .... 
Sugar and jam 


Types of Foods 


Food Groups 


Citrus or other fruit or juice. Fresh, dehydrated, canned. . . Group 2 or 3 


Hot, cold or whole grain.Group 6 

Fresh, evaporated, reconstituted (if dehydrated).Group 4 

Eggs, ham, bacon, sausage, creamed dried beef.Group 5 

.•.Group 6 


.Group 7 

(If milk or cocoa made with milk ).Group 4 


DINNER 


Relish .Carrot strips, scallions, cabbage, olives, pickled beets, 

celery. 

Soup .(If creamed). 

Salad .Greens, vegetables, fruit. 

Main dish.Meat, fish, poultry. 

Vegetables .Potato. Also leafy, green, or yellow vegetables. Frozen, 

canned, dried or fresh. 

Breed . 

Butter . 

Beverage.(If milk or cocoa made with milk). 


Dessert and jam 


. Group 2, 3 
. Group 4 
. Group 1,2,3 
. Group 5 

. Group 1,2,3 
. Group 6 
. Group 7 
. Group 4 


SUPPER 

Relish or Salad ... Fruit or vegetables. 

Main dish.Meat, fish, poultry. 

or 

(if vegetable). 

Vegetable.Leafy green, yellow. 

Bread . 

Butter .. 

Beverage.(If milk or cocoa made with milk ) 

Dessert and jam 


Group 1,2,3 
Group 5 

Group 3 
Group 1, 2 
Group 6 
Group 7 
Group 4 


A balanced menu should include some food from each group in the 
“Basic 7" each day to provide sufficient nutrients. All menus should 
follow the basic Menu Pattern which is shown above. 

[ 18 ] 








































Using the Menu Pattern and "Basic 7" Food Chart as guides, a sample 
balanced menu for one day might be as shown below. (Because many 
ships prefer a double choice of the main dish, suggested alternates 
are also listed.) 


Grapefruit Juice 
Eggs Cooked to Order 


Jam 

Coffee 


BREAKFAST 


Oatmeal with Milk 
Pork Sausage or Buckwheat Cakes 

Bread or Rolls 

Butter 

Tea Cocoa or Milk 


DINNER 

Cabbage Relish Green Split Pea Soup 

Baked Sugar-Cured Ham with Pineapple and Raisin Sauce 

Diced Beef Hash 

Spinach, Dutch Style Buttered Carrots 

Fried Sweet Potatoes 
Bread or Rolls 

Jam Butter 

Orange Layer Cake 

Coffee Tea Cocoa or Milk 


SUPPER 

Green Vegetable Salad 
Veal Steak Saute 

Spaghetti with Meat Sauce and Parmesan Cheese 
Buttered Green Beans Baked Potatoes 

Bread or Rolls 

Jam Butter 

„ Fruit Gelatin with Custard Sauce 

Coffee Tea Cocoa or Milk 


Other Factors in Menu Planning 

The “Basic 7” Food Chart leaves a 
wide range of choice between types of meats 
and vegetables that can be served, and meth- 
ods of preparation. Variety, contrast, and 
the likes and dislikes of the men should always 


be considered when making the final selection. 

Importance of Main Dish 

The main dish (usually meat) is the basis 
of the meal, and the other foods selected to 
accompany it should be chosen for their 
appropriate taste-appeal and eye-appeal. 






Plan for Variety 

One of the secrets of appetizing meals is 
variety. As many types of foods as possible 
should be included to avoid monotony. Be 
sure that no food is served more than one 
way in any single meal. 

For example, if the soup is flavored with 
tomatoes, a tomato sauce should not be 
served with the meat, nor should the salad 
contain tomatoes. Again, if the dessert is 
apple pie, serving applesauce or apple salad 
would be monotonous. 

Although certain combinations of foods 
are popular, an element of surprise also gives 
the meal variety. For example, roast lamb, 
mint sauce, and green peas are a traditional 
combination, but roast lamb is also good with 
currant jelly, and green beans or Hubbard 
squash. The new combination will lend va¬ 
riety to meals built around lamb. Candied 
sweet potatoes are delicious with baked ham, 
but so are baked potatoes, scalloped potatoes 
and creamed new peas. These should be 
served occasionallv with ham. 

Plan for Contrast 

Menus should be planned for contrast in 
the flavor, texture, color and form of the food 
served together in a meal. 

In flavor: A savory or a tart food should be 
served with a bland one. For example, fish can 
be accompanied by lemon, tomato or tartar 
sauce, and scrambled eggs with sausage. 

In texture: Crisp foods should be served with 
soft foods. Italian spaghetti with meat balls 
needs a crisp green salad for contrast. 

In color: Colorless foods should be served in 
combination with colorful foods to give the 
plate “eye-appeal”—for example, serve green 


peas with chicken fricassee, broccoli with 
roast veal, sweet potatoes with roast pork. 

In form: Only one mashed, creamed or scal¬ 
loped food should be served in a meal. 
Avoid mashed potatoes with mashed squash, 
creamed potatoes with creamed carrots, 
stewed tomatoes with stewed corn. 

The Likes and Dislikes of the Men 

The three meals a day you prepare for the 
crew are the “high spots” in their daily rou¬ 
tine. Tempt their palates with food they like. 
Also, remember that weather conditions and 
climate affect the crew’s appetite. Plan to 
serve crisp foods and ice cold beverages in 
hot weather, to contrast with warm dishes. 
Serve substantial hot foods in cold weather. 

Can You Prepare the Menu Easily? 

All menus should be within the capacity 
of the galley crew, equipment and supplies. 
Check your menu against these factors: 

Galley facilities: Can your men prepare it 
well ? Unless the galley crew is well trained 
and experienced, menus should consist of 
simply prepared foods. 

Available Supplies: Are you using the most 
perishable foods first? Also, be sure to make 
quick and full use of leftovers. 

Quantity: Are you planning too much—too 
little? Remember that if the dish is a “galley 
specialty” and a favorite, there will be de¬ 
mands for seconds. On the other hand, fewer 
portions of less popular foods will be needed. 

Time: Will you be able to schedule the pro¬ 
duction easily? Menus should be designed 
using no more than two dishes which require 
long or difficult preparation. 


[201 



Planning the Day’s Work 


Planning the day's work simply means 
scheduling the step-by-step preparation of the 
menu items. Every dish must be ready to 
serve at its flavor “peak,” either piping hot 
or thoroughly chilled, punctually at mealtime. 
Every good cook knows that half his success 
is a matter of timing 

For example, two days in advance the Cook 
must remember to put the dinner meat in the 
chill box to thaw. The night before, he must 
remember to chill the canned fruit juice for 
breakfast. If the salad vegetables are not 
cleaned early in the morning, they will not 
have time to crisp. These are just a few of 
the countless details the Cook must fit into a 
time schedule. Perfect timing doesn't just 


happen—it must be planned. The simplest, 
easiest way to plan in the galley is to use a 
Cook’s Work Sheet. 

A Work Sheet may take many forms, 
ranging from a simple list of reminders 
jotted down by the Steward and Cook to 
the complicated progress charts used when 
thousands of servings are prepared in shifts. 
For the galley of a Merchant Marine vessel, 
the sample Cook’s Work Sheet shown on 
the next two pages is suggested as a minimum 
for efficient operation. 

In order to show exactly what a Cook's 
Work Sheet is and how one can be used, the 
sample that follows has been filled out as for 
an actual dav at sea. Read it carefullv. Studv 


[21 ] 


















































































COOK’S WORK SHEET 

(FOR STEWARDS AND COOKS ONLY) 

FILE THIS WHEN COMPLETED 


SPECIAL CIRCUMSTANCES 
OR WEATHER _ 


MENU ITEM 

SERV¬ 

INGS 

NEEDED 

QUANTITY 

TO 

PREPARE 

SPECIAL INSTRUCTIONS TO COOKS 

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To 

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NOTE: Rec. — Recipe. 

^ *y - 


The Steward Completes Five Columns at Least One Day Ahead. 

Menu Item .shes to be served. 

Servings Needed ’.Estimated number required, including second. Work Sheet file or previous experience should be consulted. 

Quantity to Prepare. . .Can be listed in lb,., do,, qt,. or amount of recipe to be prepared. 

Instructions to Cook,.. All reminders and special directions for Cooks, including the advance thawing of meat. 

When to Stort .Schedule of preparation to assure food being at its flavor "peak" punctually at mealfme. 


the explanation of each column. Note the 
instructions and comments; visualize how 
much a similar Work Sheet can help you. 

Though the Cook’s Work Sheet is invalu¬ 
able throughout the day as a schedule and 
work guide, its worth does not end with one 
day’s use, for the information it contains can 
be referred to again and again to avoid mak¬ 


ing the same mistake twice. For example, for 
every meal the Steward and Chief Cook have 
to anticipate the number of servings needed 
of each dish. Too much means leftovers, too 
little means disappointment for the men. As 
comments on results with quantities are listed 
on each Work Sheet over a period of time, 
the Chief Cook builds up a valuable record 


[22] 






























































AT SEA 


NO. CREW 


DATE £ 3-/ 
WEEK <2. 


DAY. 


IN PORT 


NO. PASSENGERS 


WHEN TO 

START 

WHEN 

ENDED 

SERVINGS 

MADE 

SERVINGS 

SHORT 

SERVINGS 

LEFT 

COMMENTS AND 

WHAT TO DO WITH LEFTOVERS 


e 


— 

— 


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b < do a.' *»• 

7 AT 

o2-o 

— 

— 

<3<TyS-c> • 

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a 



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— 

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L'LdJt - Aa- 0- 

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//‘•do 

— 

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•So 

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6 


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Four Columns Completed During Cooking Time 

When Ended. .. .Actual time dish finished cooking. 

W * Note that "to order' is listed here. 

Servings Made.. Number portions actually made. 

Servings Short. .Unfilled requests. 

’Servings Left .. .Servings left over. 


Last Column Completed at End of Day. 

Leftovers .The Steward and Cook will decide 

best use. Make instructions spe¬ 
cific. Plan for prompt use. 


Comments 


Steward will suggest adjustments 
'that should be made next time 
same items are prepared. 


of experience which can be consulted when 
the same dishes are planned again. 

On the day the Work Sheet is used, pin it 
on a clipboard. Next to it, attach a pencil on 
a string. Items can be checked off as they 
are started and finished. You can refer to 
the sheet frequently throughout the day. 
Don’t trust your memory or depend on guess¬ 


work, especially if you are inexperienced. It 
takes only a few seconds after each meal for 
the Steward and Chief Cook to note use of 
leftovers and add comments. 

The result will be food at its best and in 
accurate quantities, and a galley crew that 
works without confusion—quickly, efficiently 
and confidently. 
























































Safety in 

In the chapters that follow, hundreds of 
suggestions, recipes and formulas are given 
to help you feed the ship’s crew well. How¬ 
ever, in large-scale preparation of food there 
are many opportunities for injury and infec¬ 
tion unless attention is given to safety and 
sanitation rules. Train yourself in the clean 
and safe working habits listed below. It will 
pay dividends in better results—better work¬ 
ing conditions—better relations with the 
ship's personnel. 

Most accidents are due to just one cause— 
carelessness. Don't take chances—the odds 
are against you. Concentrate on what you are 
doing and be safe. 


the Galley 

Prevent Cuts and Bruises 

1. Don’t start horseplay with sharp tools. 
That’s a sure way to cause injury. 

2. Remove all tools before placing meat on 
blocks or benches. The “hidden” tool is 
dangerous. If you put a piece of meat on 
top of a sharp knife, you may forget 
the knife is there and cut yourself when 
you pick up the meat. 

3. Don't carry knives unnecessarily. If 
they must be carried, hold knife by the 
handle with its point toward the floor 
and the cutting edge toward you. Hold 
knife close and walk carefully. 


[ 24 ] 









































































Do act grab for a falling’ knife. Yen 
aaigint miss the handle and catch the 
blade Step to :®e side and let rt fall 



the blade 

■ s ::ge: • ” . 

or d rawe r . Yon risk getting cut when 
reach : r ze Kee*; kzh - n a hr. 
rock when they are ret in rse. 



\r.' : zzzmes t all neat tods free z 
grease to assure a good, safe grip: ■ ther- 
wiscz hand may skip forward re:; z.zd<e 
H It liar dies irmly. 

:a care Be sore guard 

o 

is in place Keep Made of knife away 

a >:ee 



9. When rasing the sharpening stone, to 
sere yorar gmmdfng hard rides on the 
haurt of the blade 

1 A Be extremely careful whet rasing a "a- 
mg knife Always keep hand behind 
knife Use a hand meat hook when ::>• n- 
ing meat to provide a drm h 1 d 
II. Be careful when rasing the cleaver. The 
chopping action is dhEcoIt to o ntrjL 
Keep hand away fr:m the striking area. 



zkr zz i o re map rzzse i :: "yarn:" 
.mi rear ; zz lingers Let the saw 5; 
the work. As an added precaution, al- 
’ ■ ie I per m the 

back of the saw blade. 

1A Be careful of meat hooks in the chill 
■ z z” 1 •. ger ■ Be :z - zz : re 
w meat packages. 

Use a s: riper :; feed meat izt gr : " dm 
: nsk irgers :e:ng zz: ana 
bruised. 



15. IX : leave gliss are * a ss c 

w z* 

ers near foodprejjmraJriicm area' glass 
skkwBki break near food.' s wzedi- 
. ’. ■ ztevari aeciae 

w hat to do with the food. 
























16. Don’t open cans with anything except a 
can opener. Remove cover completely, 
for the jagged edge may cause a serious 
cut. Keep blade and gears of can opener 
clean so tin will not be ground into food. 



17. Do not use defective tools or machinery. 
Report damaged tools and machinery to 
Steward. 

,18. See that immediate first-aid is given to 
all scratches and cuts. This is the safest, 
surest way of preventing infection. 

Prevent Burns 

1. Use dry cloths to handle hot utensils. 
Wet or damp cloths transmit heat easily 
and may cause burns. 

2. Use salt to extinguish small grease fires 
on top of the range. 

3. Don’t hold face near fire box when light¬ 
ing an oil-burning range. 


4. Don't have deep-fat frying pan more 
than two-thirds to three-fourths full of 
hot fat. Unless allowance is made, the 
roll or pitch of the ship may splash fat 
onto the range and cause a serious fire 
and bad burns. 

5. Don’t mix cold liquids with hot fat. The 
fat will splatter and cause severe burns. 

Prevent Falls 

1. Keep decks free of debris at all times. 
Remove all fat, meat trimmings and 
grease immediately. 

2. When lifting heavy boxes, bend your 
knees to distribute the weight. 



3. Don’t climb ladders with food or uten¬ 
sils unless you can hold onto guard rail 
with one hand. Make another trip if 
necessary, or get someone to help you. 


































Sanitation 


Every member of the galley crew directly 
affects the health of his shipmates. Constant 
handling of food and utensils demands clean 
personal habits and clean working facilities. 
High standards of sanitation help prevent 
outbreaks of diseases like diarrhea, trench 
mouth, dysentery, typhoid and diseases of 
the nose and throat. What's more, sanitation 
actually makes for better food, and the Cook's 
efficiency is judged as much by the condition 
of the galley as by the food he serves. For 
the sake of GOOD HEALTH and GOOD 
FOOD, observe these rules: 

Don't Spread Disease 

1. Shave and bathe daily and always wear 
clean 


2. Fingers spread disease! Be sure your 
hands are clean. Wash hands thoroughly 
with soap after using the head. Keep 
finger nails short and clean. Don't handle 
food if hands are cut or infected unless 
cut is well protected. 

3. Always wear a clean chef’s cap when 
working around food. 



from foods, dishes, and other men. 
Cough into your handkerchief. If you 
must cough into your hands, wash your 
hands immediately. 

5. Don’t spit. It’s a filthy habit which 
spreads disease. 



[ 27 ] 











Keep Equipment Clean and Germ-Free 

1. Glassware, pots, pans, and flatware must 
be scoured and scalded after each use. 

2. Clean work tables and boards, especially 
the underside of the work board cover¬ 
ing the dough trough. 

3. Never use water to clean meat block. 
Use block scraper and wire block brush, 
then cover block with light layer of salt. 



4. Take meat grinder apart after each 
use and wash. Be sure all food particles 
are removed. 

5. Keep drains free of grease and dirt. If 
drains should clog, notify the Chief En¬ 
gineer. Do not use lye or other caustics. 

Don't Invite Flies and Roaches 

1. Clean up spilled foods immediately. 

2. Be sure to thaw meat in chill box—never 
in the passageway or on meat block. 

3. Cover all foods that are not actually 
being prepared. 

4. Clean all drawers and line with fresh 
paper frequently. 


5. Clean thoroughly behind ranges, steam 
tables and bins every day. 



6. Keep refuse in metal cans with tightly 
fitted metal covers wired on to prevent 
loss. Line cans with paper to protect 
interior. Wash, scrub and rinse cans 
thoroughly at regular intervals. When 
possible, sterilize with steam. 

When taking preventive measures against 
insects, remember that roach powder and lye 
are poisonous. Keep them away from food. 

Don't Let Foods Spoil 

1. Always put foods in refrigerator imme¬ 
diately after cooling, especially those 
containing cream, custard, or salad 
dressing. These provide a good medium 
for growth of bacteria. 

2. Use shallow pans to refrigerate finely 
ground warm foods so as to expose as 
much surface of the food as possible 
to chill air. Otherwise, the warm center 
will provide an excellent place for germs 
to grow, causing the food to spoil. 



[ 28 ] 







































Getting the Most Out of Food 


For every Cook, an important moment 
arrives when he actually begins to prepare 
the meal. All preliminary planning has been 
done—the menu includes savory combina¬ 
tions of nutritious- foods, the Work Sheet is 
posted, the galley crew is waiting for orders, 
all supplies are ready. In a few hours, .he’ll 
have a hungry crew clamoring for “chow." 

In those few hours, carelessness can de¬ 
stroy much of the intended value of the meal. 
For example, 90% of the vitamin content 
can be peeled away, cooked away, or thought¬ 
lessly discarded. Actual food weight can be 
lost through shrinkage, improper carving 
and burning. 

Here are tips to keep in mind in order to 
get the most out of your food: 

How Vitamins Are Lost 

IVhat destroys vitamins? 

Vitamins may be divided into two groups 
—those which dissolve in fat (fat-soluble): 


and those which dissolve in water (water- 
soluble). The fat-soluble vitamins, Vitamins 
A and D, are not very readily destroyed by 
ordinary cooking methods. The water-soluble 
vitamins, however, which include Vitamins 
C and B-complex, are destroyed by heat and 
air and dissolve in water. 

This fact is the key to the preservation of 
the zeater-solnblc vitamins in cooking. Any¬ 
thing which will help to reduce the action of 
heat, air and zvatcr zvill help to decrease the 
destruction of these vitamins. 

How These Vitamins Can Be Saved 

Reduce the amount of time in which foods 
are exposed to heat and air. In cooking fresh 
vegetables, remember: 

1. Hold vegetables only a short time out of 

refrigerator before using. Do not expose 
to warm air any longer than necessary. 

2. Prepare vegetables quickly —with no in¬ 
terruption between cleaning and cook- 








mg. For instance, potatoes should be 
peeled shortly before cooking so they 
need not be soaked in water for a long 
period of time. Should there be an unpre- 
ventable delay between preliminary 
preparation and cooking, hold vegetables 
in refrigerator, covered and protected 
from air. 

3. Cook only as long as necessary —only 
until done, not overdone. Serve imme¬ 
diately. 

4. Use the smallest possible amount of 
zvatcr —just enough to prevent burning. 
The less water used, the less the vitamin 
loss will be. 

5. Add vegetables to water that is already 
boiling to assure vegetables being in 
water for shortest possible time. Never 
put vegetables in cold water that must be 
brought to a boil. 

6. Cook whole whenever possible to de¬ 
crease the surface area from which vita¬ 
mins can dissolve in water. In addition, 
it is better to cook vegetables like pota¬ 
toes in their skins than it is to peel them 
before cooking since the skin acts as a 
protective shield which retards vitamin 
loss. Also, peeling after cooking leaves 
intact the heavy concentration of vita¬ 
mins close to the skin. 

7. Do not use soda to give a greener color 
to vegetables as it is extremely destruc¬ 
tive to vitamins. The natural green color 
of vegetables is best preserved by cor¬ 
rect cooking methods, particularly by 
not over-cooking. 

8. Do not stir, as agitating the water in 
which vegetables are cooking increases 
the vitamin loss. 

9. Use liquid left over from cooking vege¬ 
tables for soups, sauces, gravies, etc., so 
vitamins and minerals dissolved in this 
cooking water will be utilized. 


Special Tips on Vegetables 

Vitamins in Canned Vegetables are saved by 
preparing vegetables quickly and allowing a 
short holding time. Canned vegetables should 
be heated in their own juices. They should 
be brought to the boil quickly and should 
not be simmered for too long a time. 

Vitamins in Frozen Vegetables are saved if 
frozen vegetables are not thawed before 
cooking, but are plunged frozen into a very 
small amount of boiling water, and cooked 
only until they are tender. (On the other 
hand, frozen meats, fish and poultry should 
be thawed. Use chill box, not galley, for 
thawing. Keep in original packages.) 

Vitamins in Dehydrated Vegetables can be 

saved by carefully following the directions 
for reconstituting. 

How Food Weight Can Be Lost 

Avoid evaporation and shrinkage resulting 
from too high temperatures. When too much 
moisture is lost, dry, unappetizing products 
result. Don't cook a small amount of food in 
a big pot. Don't allow simmering foods to 
“boil down.” Watch temperature of roasts. 
Don’t allow food to stand open and uncov¬ 
ered for any length of time. 

Trim excess fat before judging cooking 
weight. Otherwise, inadequate yields may 
result when the food is prepared. 

Observe carving instructions given in the in¬ 
troduction to “Meat Recipes.” And be sure 
to use all edible scraps left in pan, on cutting 
board or next to bones. 

Avoid burning by turning meats frequently 
and shifting position of baked goods. Use 
thick pots for soups and sauces to distribute 
heat more evenly. 

Don't peel away edible portions of vegetables. 
Watch potatoes particularly. 


[301 



How to Use the Recipes 


On the following pages are more than 400 
recipes specifically designed for healthful, 
appetizing and efficient shipboard feeding. 

Taken as a whole, these recipes cover a 
wide variety of foods—more than you will 
ever have available on any one voyage. 
Enough recipes are included so you can se¬ 
lect and prepare many different dishes, even 
though you have a limited food supply. Use 
those recipes which call for the ingredients 
you have in stock, making your selection ac¬ 
cording to the “Basic 7” guide described 
in “Menu Planning.'’ 

Use the Index to find the recipe you want. 
Read the Recipe from beginning to end be¬ 
fore you start to work. 

Be Sure You Understand All the Terms 

A.P. is used to indicate the weight of 

food “As Purchased” even though certain 
parts are not edible. 

£ p .“Edible Portion,” the weight of 

the part which can be eaten. Example: 50 lbs. 


of carrots “A.P.” will yield 37 lbs. “E.P.,” 
as the discarded peelings weigh 13 lbs. 


Abbreviations . 

tsp.Teaspoon 

Tbsp.Tablespoon 

pt.Pint 

qt.Quart 

gal.Gallon 

oz.Ounce 

lb.Pound 


Portion ....'File specific weight or amount to 
be served on a plate. If the portions suggested 
in the recipes prove to be too large or small, 
the Stewart can adjust them to suit the 
needs of the men. 

Servings .. .The total number of portions the 
recipe will yield. All recipes in this Book 
yield approximately 100 servings. 

Yield .The total weight or amount of 

food the recipe will produce. 

Assemble Everything you’ll need to work 
with—measuring utensils, pans, tools, sup¬ 
plies—before you do anything else. 



















Follow the Directions step by step in the order 
given. These steps have been worked out to 
save you time and pot washing. 

Measure Everything Accurately in standard 
measuring devices. Measuring by weight is 
preferable, but each recipe includes an 
amount column which indicates the equiva¬ 
lent measure in terms of teaspoons, table¬ 
spoons, cups, quarts or gallons. 

Fats should be measured in level spoonfuls, 
or packed solidly into a measuring cup, or 
melted and measured as a liquid. 

Brown sugar should be packed into the meas¬ 
uring cup so firmly that it will hold the shape 
of the cup when emptied. 

Flour, if measured, is handled differently in 
cooking recipes and baking formulas. In the 
cooking recipes, all flour should be sifted be¬ 
fore measuring, and ingredients list “Flour, 
sifted’’ as a reminder. 

In following the baking formulas, flour 
may be measured without sifting as allow¬ 
ance is made for any difference in volume. 
Flour may be weighed sifted or unsifted as 
the weight does not change. 


Conversion Tables 

To save time and work—and get better 


all-around results—make full use of the Con¬ 
version Tables on page 331. They are: 

Table No. I—Equivalents of Weights and 
Measures. 

Table No. 2—Substituting One Can Size 
for Another. 

Table No. 3 —Average Weights and 
Amounts—Various Can Sizes. 

Table No. 4—Weights and Amounts—No. 
10 Cans. 

Table No. 5 —Weights and Yields of 
Canned Vegetables. 

Table No. 6—Weights and Amounts— 


Canned Fruit Juice. 

Table No. 7 —Weights and Yields of 
Canned Fruits. 

Table No. 8—Weights and Amounts— 
Fresh and Powdered Eggs. 


Table No. 9—How to Substitute Fresh, 
Evaporated and Powdered Whole or Skim 
Milk. 

Table No. 10—Weights and Amounts— 
Evaporated Milk. 

Table No. I I—Weights and Measures for 
Specific Foods. 

These Conversion Tables give answers to 
the countless questions that arise when cook¬ 
ing is done on a large scale, from the very 
simple “How many tablespoons to a cup?” 
to “How many halved apricots in one No. 
10 can?” Familiarize yourself with these 
handy Conversion Tables. Use them fre¬ 
quently—they’ll make your work easier, 
more exact, and give you better results in the 
long run. 


Recipe Conversion 

Recipe Conversion is the adjustment of the 
recipe ingredients to the number of servings 
actually needed. Each recipe in this book 
yields 100 servings. If, for example, you 
need only 60, there are least two easy ways 
of figuring the quantity of ingredients you 
■should use. 

The experienced Cook can convert most 
recipes mentally—a beginner may need to do 
some simple arithmetic with pencil and paper. 
It is almost always easier to deal in larger 
numbers and using the Conversion Tables 
will help you. Change cups to tablespoons, 
gallons to quarts, etc. 

Using fractions: You want to prepare 75 serv¬ 
ings—the recipe calls for amounts that will 
yield 100 servings, since seventy-five is of 
100, you want to prepare of the recipe lo¬ 
usingof each ingredient. For example, if 
3 cups of flour are required for 100, change 
cups to tablespoons and figure of 48 table¬ 
spoons. The answer is 36—the number of 
tablespoons of flour required for 75 servings. 
( If you want to change it back to cups, the 
answer is 2*4-) In the same way figure Tt of 
each ingredient. 


[ 32 ] 


Using percentages: Take the amount of the 
ingredient needed for 100 servings (in this 
case 48 tablespoons of flour ) ; multiply it by 
the number of servings you want (75), then 
divide by 100 (or point off two places). For 
example: 

48—tablespoons required for TOO 
75 —number of servings wanted 
240 
336 
3600 

Then point off two places: 

36.00—tablespoons of flour needed for 75 servings. 

By using either of these formulas, or any 
other that is easy for you, you can adjust any 
recipe to your needs quickly. 

Remember, the Conversion Tables will 
help you. Use them often. 

Starting Time 

Starting time is simple to determine as 
each recipe lists the time required for prepa¬ 
ration. For example, instructions tell you to 
start Brown Beef Stew 4 l /> hours before 
serving time. This takes the guesswork out 
of scheduling your preparation. Be sure to 
refer to the starting time of each recipe. 

Cooking Temperatures 

Cooking temperatures are given for each 
item. Usually temperatures are described as 
follows. 


Slow .250° F.—325° F. 

Moderate .325 F.—400 F. 

Hot .400° F.—450° F. 

Very Hot .450° F.—500" F. 


Oven Thermometers are the best guide for 
measuring oven temperature. Place near 
center of oven. 

Fat Thermometers can measure the tempera¬ 
ture of deep fat for frying. Correct tempera¬ 
ture insures a properly cooked product and 
conserves the fat. 

Meat Thermometers should be inserted in the 
center of the meat to measure doneness. 

Variations of Recipes 

Variations of Recipes are included to in¬ 


crease the number of ways a certain dish may 
be prepared. The variations show only the 
ingredients or procedures which differ from 
the basic recipe. In preparing a variation, 
follow the basic recipe, making the substitu¬ 
tion as directed. 

A Word About Seasoning 

The amounts of seasoning included in 
various recipes throughout the book are on 
the “mild side” and are aimed to please the 
average taste. 

Overseasoning is worse than underseason- 
ing. Salt and pepper should be used with dis¬ 
cretion. Any seasoning like parsley, green 
pepper, garlic and pimento may be omitted 
without sacrificing basic flavor of the food. 
The use of spices and herbs requires good 
judgment, developed only by experience. 

Leftovers 

At the end of many recipes, suggestions 
are given regarding the use of leftovers. If 
the surplus food should not be used again, 
no leftover suggestions are given. If the 
cooked food can be utilized a second time in 
a different dish, the names of recommended 
recipes are listed. 

Good management and accurate prepa¬ 
ration, however, will keep leftovers to a 
minimum. If leftovers seem excessive, take 
inventory of the reasons why: 

Are too many servings being prepared? 

Are all the ingredients in good condition? 

Are the recipes being followed accurately? 

Is the food served at its flavor peak? 

Are the meals served with taste-appeal 

and eye-appeal? 

When you have leftovers, cover and put in 
chill box immediately. Use at the first oppor¬ 
tunity. In most cases, leftovers should be 
prepared as part of a different dish the 
second time. Do not overcook the new dish as 
the leftovers have alreadv been cooked once. 








Recipes—Table of Contents 


Appetizers and Relishes 

Soups 

Fish 

Poultry 

Dressings and Stuffings 
Meat 

Sauces and Gravies 
Vegetable: 

Cereals 

Eggs and Cheese 

Salads 

Fruits 

Desserts . 

Beverages . 

Dehydrated Foods 


Page 

35 

38 

50 

56 

64 

65 
102 
I I I 
143 
148 
153 
166 
171 
179 
183 


[ 34 ] 
















































Cocktails, 

Appetizers and Relishes 


Dinner menus are made more interesting 
and enjoyable by the addition of cocktails, 
appetizers or relishes 1 —easy-to-fix dishes de¬ 
scribed in the pages that follow. 

Cocktails 

Juices—such as tomato, vegetable and 
fruit juices—make excellent substitutes for 
soup because, like soup, they increase the ap¬ 
petite by starting the flow of digestive juices. 
Detailed instructions on flavorings are in¬ 
cluded in the recipes for cocktails. 

Appetizers 

Cold, salty, tart or crisp items, such as car¬ 
rots, celery, cucumbers, pickles, olives and 
radishes also help “whet’’ the appetite. They 
are usually placed on the table in small dishes 
just before meal time. They should be attrac¬ 
tively arranged. 

Carrot sticks are made by slicing carrots 
lengthwise into long slender sticks. Crisp in 
ice water; drain before serving. 

Celery is served on a flat dish with the stalks 
parallel. If young and tender, the stalks can 
be served whole with a few of the tender 
leaves left on. 

Hearts of celery (tender inside stalks) are 
prepared by trimming root to a point, remov¬ 
ing blemishes, and cutting off leaves at top 
of stalk, leaving about 8 or 10 inches. This 
is the “heart.” Then cut lengthwise in quar¬ 
ters or sixths—depending on size. 

Celery curls are made by cutting in 2 to 3 
inch lengths and then slitting many times 


toward leaf end. Soaking for one hour in 
ice water will curl the part of the celery that 
has been slit. 

Stuffed celery stalks are filled with any one 
of the following: 

Cream cheese and minced pimento or 
green pepper. 

Cream cheese and minced olive. 
Roquefort cheese mashed with butter. 
Sardine paste. 

Cucumber is sliced and served with French 
dressing. The peeled cucumber may be cut 
in lengthwise strips, wedge shaped, and eaten 
with salt like celery. The strips should be 
very crisp. 

Ol ives are especially popular—both green 
and ripe. Green olives are pickled and have 
a sharp taste; stuffed olives have had stones 
removed and centers filled with pimento. 
Ripe olives have a smooth oily taste 

Olives should be thoroughly drained of 
brine before being served. However, they 
must always be kept in brine when stored. 
If mold appears on brine, remove. If green 
olives are becoming soft, wash thoroughly, 
renew brine with salt dissolved in water and, 
if possible, expose to direct sunlight. This 
can be repeated for several days. 

Pickles are made from cucumbers that have 
been cured for several months in a salt brine, 
after which the salt is extracted. The pickles 
are then placed in a solution of distilled vin¬ 
egar to which mixed spices, sweet syrup and 
juice of the dill plant are added. 


[351 




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CABBAGE RELISH 


10 . 3 


reparation and chilling time— 2 hours. 

1. Combine chopped cabbage with salt, celery 
seed, sugar and pepper. 

2. Pour vinegar mixture over and mix together 
thoroughly. 


PORTION: 4 OZ. 


SEP. 35: rx 

- J 

INGREDIENTS 

WEIGHTS 

AvOCnT 

Cabbage, chopped 

20 lbs. 

r 

5 gas. 

Sugar 

1 lb., 4 oz. 

IV -re 

i u. zrs. 

Salt 

T/r oz. 


Pepper, white 

Vl oz- 

~U "CiZZ- 

Vinegar 


2% a*s 

Celery seed 


2Tbsp. 

- 


fO. 4 CRANBERRY RELISH 


reparation and chilling time—1 hour. 

1- Put fruit through a medium-coarse meat 
grinder. 

2. Add sugar and >alt. 

-OTE: This relish will keep several weeks in chill-box. 


PORTION: 2 oz- 

SERVINGS ; X 

INGREDIENTS 

WEIGHTS AMOUNT 

Cranberries, raw 

6 ibs. - 

Orange, whole 

3 tbs. - 

Sugar 

3 lbs. 

Salt 

>2tSp. 



COCKTAILS 


omato Juice or Vegetable Juice Cocktail . . . 

Yllow 3 to 5 oz. of juice for each person, 
lavor with Worcestershire sauce or lemon 
uice. Serve cold. 

3rape Juice Cocktail . . . Grape juice can 
e served plain with crushed ice or in com¬ 
bination with any canned fruit juice. The 
'avor is generally improved with the addi- 
ion of lemon juice. Chill before serving. 

Lime Juice Cocktail . . . Mix together equal 
mounts of lime juice, orange juice and sim¬ 
ile syrup. Pour over crushed ice and serve. 

Seafood Cocktails . . . Fresh shrimp in the 
hell are best for shrimp cocktail. Allow 5 
lounds of shrimp for 20 servings. Shrimp 
aust be cooked before it is cleaned, chilled 
and served. 

o Cook Fresh Shrimps . .. Plunge the shrimp 


in the shells into boiling, salted water for 12 
to 15 minutes. Cool. Remove the thin -hell 
and tail. Cut through the outer muscle and 
remove the black intestinal canal which lies 
close to the surface. 

Shrimp Cocktail . . . Use shrimp that has 
been freshly boiled, cleaned and chilled. 
Allow about 6 large shrimps f<*»r each serving. 

Chill; place in cocktail glasses (may be gar¬ 
nished with lettuce). Serve with Cocktail 

Sauce. 

Oysters or Clams on the Half Shell . . . Open 
oyster or clam just before time to servo. 
Allow 5 to 6 oysters or clams for each \ 
ing. Place on a layer of finch shaved ice on 
the bottom of shallow soup plates. Anange 
the half shells on the ice. (iai nish with lemon 
or place a small glass or pa pet cup of i <vk 


tail Sauce in the center ol each plate 


[37] 









































Soup Recipes 


Soups are excellent at the beginning of a 
meal because they stimulate the flow of di¬ 
gestive juices. Though clear soups are largely 
water and hence are low in nutritive value, 
others, stfch as cream soups, are carriers of 
milk, cereals, meat and vegetables and there¬ 
fore contain more nutrients. Soups provide 
an excellent means of using leftovers. 

Fresh Stock should be used. Meat stock can 
be made from beef bones, small pieces of 
roasted, broiled or stewed beef, veal, stripped 
carcasses of fowl, chop bones and other trim¬ 
mings and bones. If no meat stock is on hand, 
bouillon cubes or dehydrated stock bases 
(beef or chicken) may be used as convenient 
substitutes. 

Another type of meat stock can be made 
from the liquid of fresh-boiled pork with a 
few drops of lemon juice added. 

Smoked or corned meats or large pieces 
of raw mutton or lamb surrounded by fat are 
undesirable for soup stock because of the 
strong flavor. Smoked meat trimmings and 
bones, however, can be used for dried bean 
and dried pea soups. 

T.YPES OF STOCK 

Brown stock is made from lamb, lean and fat 
beef and bones, highly seasoned; or from de¬ 
hydrated beef bases. 

White stock is made from chicken, turkey or 

- 

veal, delicately seasoned; or from dehydrated 
chicken bases. 

Smoked meat stock is made with smoked ham 
or smoked pork trimmings. 

Fish stock is made from fish or shellfish. 

Vegetable stock is the liquid from canned 


vegetables or from water in which fresh or 
frozen vegetables were cooked. 

Cream sauce includes sauces made with stock 
and milk, or milk only. A cream sauce may 
be brown or white. 

Recipes for stocks most frequently used are 
included on the following pages. 

Serve Soups with "Eye-Appeal" 

Soups are vastly improved in appearance 
by sprinkling chopped parsley or paprika on 
the surface just before serving. 

Croutons are often served with soups. To 
prepare, cut trimmed stale bread into ^ 
inch cubes and fry in deep hot fat until 
brown; or cut buttered bread into cubes and 
toast in a slow oven (300° F.) until brown. 

What to Do with Leftover Soups 

Soup that was good the first time is usu¬ 
ally popular at the next meal, requiring only 
re-heating. Soups should be served as soon 
as possible; overholding will cause souring. 

Cream soups should be re-heated slowly, 
to prevent “breaking.” 

Meat or tomato soup may be varied for 
the second serving by adding rice, barley, 
noodles, spaghetti or macaroni. Diced left¬ 
over meat makes an excellent addition to a 
vegetable soup. Garnishes, such as bacon, 
thin strips of cooked carrots, string beans, 
potatoes or celery may sometimes be added. 

Soups may be strained, and the remaining 
liquid used for gravies, sauces, basting, or 
put back in the stock pot. The solid food may 
be ground or combined into meat loaves, 
hashes and croquettes as a filler. 


[38] 




SOUP MAKING GUIDE 


This table tells at a glance the use of bases, thickeners, seasonings and gar¬ 
nishes. Items in the top column can be used together to make stock soups—items 
in the middle column can be used together to make cream soups. The accompani¬ 
ments listed at the bottom can be served with all soups. 

STOCK SOUPS 


BASE 

THICKENER 

SEASONING 

GARNISHES 

Brown Stock 

Barley 

Allspice 

Carrots, julienne 

(Beef, Lamb) 

Bread crumbs 

Bay leaves 

Cheese, grated 

White Stock 

Corn meal 

Celery 

Croutons 

(Veal, Chicken) 

Cornstarch 

Celery salt 

Egg custard cubes 

Fish Stock 

Flour 

Cloves 

Lemon slices 

Tomato Stock 

Macaroni 

Curry 

Okra slices 

Vegetable Stock 

Noodles 

Rice 

Spaghetti 

Mace 

Rice cereal, crisp 
(freshly buttered) 


BASE 

Cream Sauce 
Milk 


CREAM SOUPS 


THICKENER 

Tapioca 


SEASONING 

Nutmeg 
Onion, raw 
Onion salt 
Celery 
Celery salt 
Paprika 
Parsley 
Salt 
Thyme 


GARNISHES 

Bacon, crisp, small 
pieces 

Chives, chopped 
Cream or evaporated 
milk, whipped 
Frankfurters, 
sliced thin 
Peppers, chopped 
Pimento, chopped 


Serve Any of These Accompaniments With All Soups 


Carrot Strips, raw 
Celery 
Crackers 
Croutons 


Nuts 

Olives 

Sandwiches 

Toast 


[39] 




CHICKEN STOCK 


NO. 5 

FIRST . . . 


1. Scrub thoroughly, blanch and skin chicken 
feet. Wash hacks, necks, and wing tips. 

2. Dice celery, onions and carrots. 

THEN ... 2 hours before serving: 

3. Add water to meat and bones. Add carrots, 
onions, celery, salt and pepper. 

4. Cover and heat to boiling point; reduce heat 
and simmer about 2 hours. Strain. 

5 Cool as quickly as possible. Refrigerate until 
needed. 

6. Before using, remove layer of hardened fat 
from surface of stock. 

NOTE: Save hardened faf for frying or seasoning. 


YIELD: 25 qts. 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chicken or turkey 
carcass 

25 to 30 lbs. 


Water 

• 

7y 2 gals. 

Celery leaves 
and trimmings 

4 oz. 

— 

Onions, diced 

4 oz. 

% cups 

Carrots, diced 

4 oz. 

% cups 

Salt 

1 oz. 

2 Tbsp. 

Pepper 


y 2 tsp. 


VARIATIONS (100 servings) 

Use turkey instead of chicken for turkey stock. 


No. 6 


BROWN BEEF STOCK 


FIRST . . . 

1 Wipe meat with clean damp towel. Cut into 2 
inch cubes. 

THEN ... 6 to 7 hours before needed: 

2. Brown meat in fat 

3. Combine meat and all other ingredients with 
water in stock pot. 

4. Let simmer 5 to 6 hours. Remove surface 
scum 

5. Strain. When cool, place in refrigerator. 

NOTES Make meat stock with bone if available. Use 
24 pounds of bone to 8 pounds of meat. Bones should 
be cracked into 6-inch pieces. Before using, carefully 
remove layer of hardened fat which helps to seal top. 
Use fat for cooking purposes. When meat or bones 
are not available use dehydrated beef base. Do not 
use corned or smoked meat trimmings because of their 


No. 7 ham 

FIRST . . . 

1. Combine all ingredients except salt. 

THEN ... 5 hours before serving: 

2. Cover and heat to boiling. Reduce heat and 
simmer 4 to 5 hours or until meat is tender. 
Remove scum and discard. 

3. Remove the meat and bones. Strain stock. 
Taste. Salt, if needed. 

4. Cool quickly. Refrigerate until needed. 

5. Before using, remove layer of hardened fat. 

NOTES: If whole ham is simmered and is to be used 
cold, allow to cool in stock to decrease shrinkage. 
Meat scraps (removed in Step 3) may be diced or 


YIELD: 27 qts 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef shank or neck 
meat & trimmings* 

8 lbs. 

— 

Fat, melted 

8 oz. 

y 2 cup 

Water 


8 gals. 

Onions, chopped 

1 lb. 

3 cups 

Carrots, finely chopped 

iy 2 ib. 

4y 2 cups 

Celery, stalks and leaves 

i ib. 

4 cups 

Salt 

4 oz. 

Vi cup 

Pepper 


1 tsp. 

Bay leaf 


5 leaves 

‘Lamb may be used to make 

lamb stock. 



strong flavor. Finely diced meat can be used again in 
hash, certain soups or night lunch sandwich salad 
mixture. Use stock as base for soups and sauces. 


STOCK 


YIELD 

>: 25 qts. 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Ham scraps, hocks, 
bones, or whole ham 

18 lbs. 


Water 


7% gals. 

Salt (if needed) - - 

Onions, diced 

1 Ib. 

3 cups 

Celery, diced 

1 Ib. 

1 qt. 

Carrots, diced 

1 Ib. 

3 cups 

Pepper 


y 2 tsp. 


ground and used in various entrees or night lunch 
sandwich mixtures. Save hardened fat for frying. 


[40] 











































































CLAM CHOWDER (BOSTON STYLE) 


NO. 8 


FIRST . . . 

1. Dice potatoes and the salt pork. Chop onions 
and clams, remove black portion. 

THEN ... \y 2 to 2 hours before serving: 

2. Fry bacon or salt pork until crisp. Add onions, 
fry until lightly browned. Drain fat and save 
to blend with flour. 

3. Add vegetables and salt to water. Simmer 
until vegetables are tender (about 1 hour). 

4. Add clams, clam liquid, 'salt and pepper. Heat 
slowly to boiling temperature. 

5. Blend melted fat with flour. Stir until smooth. 
Add slowly to hot soup. Mix thoroughly. 

6. Add evaporated milk. Heat to boiling. Reduce 
heat and simmer about 1 minute or until soup 
is slightly thick, stirring constantly. 

NOTE: Just before serving, stir chowder to prevent 

potatoes and clams from settling to bottom. 

VARIATIONS (100 servings) 

Corn Chowder . . . Use recipe for clam chowder, 

substituting 7 No. 2 cans corn (cream style) in 

place of clams. 


PORTION: 1 cup 

each 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salt pork, or bacon 
Vi cubes 

1 lb., 4 oz. 

2y 2 cups 

Onions, chopped 

iy 2 lbs. 

4’/ 2 cups 

Potatoes, cubed, 
raw ( 5 / 8 ") 

8 lbs. • 

F /3 gal. 

Salt 

4 oz. 

y 2 cup 

Water, boiling 

— 

3y 2 gals. 

Clams chopped, 
with liquid 

— 

iy 8 gals.* 

Milk, evaporated 

12 14V2 oz. 
cans 

114 gal. 

(5 qts.) 

Salt 

R /2 oz. 

3 Tbsp. 

Pepper 

y 2 oz. 

5y 2 tsp. 

Flour, sifted 

1 ib. 

1 qt. 


’Seven No. 2 cans or 21 

7-oz. cans. 



Suggestion for Leftovers 

Reheat and offer at'next meal. 


No. 9 CORN AND TOMATO CHOWDER 


FIRST . . . 

1. Cut salt pork in )^-inch cubes. Dice onions, 
celery. 

THEN ... 1 hour before serving: 

2. Combine water, sugar, pepper, potatoes, 
onions and celery. Cover and heat to boiling. 
Reduce heat and simmer about 45 minutes. 

3. Add hot evaporated milk and corn. 

4. Crush large pieces of tomato. Heat tomatoes 
separately to boiling point, add salt. 

5. Just before serving, add tomatoes to milk and 
corn mixture. Mix thoroughly. 

NOTE: Follow Step 5 exactly as directed. If procedure 
is reversed chowder may curdle. Just before each 
serving, stir from top to bottom to prevent corn 
from settling to bottom. 

Suggestion for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Flour, sifted 

4 oz. 


Butter 

8 oz. 


f 

Milk, evaporated 

15 1 4y 2 oz. 
cans 

6 qts. 

Water 


6 qts. 

Sugar 

1 oz. 

2Tbsp. 

Pepper, white 


1 tsp. 

Corn, cream style 

— 

5 No. 2 cans 
(3y 4 qts.) 

Onions, diced 

1 Ib. 

2y 4 cups 

Tomatoes, canned 

— 

2 No. 10 cans 
(6y 2 qts.) 

Salt 


3 tsp. 

Salt Pork 

iy 2 ibs. 


Green pepper, chopped 

6 oz. 


Potatoes cubed 

8 Ibs. 


Celery, diced 

1 Ib. 


Soda 

— 

2y 2 Tbsp. 

Pepper, cayenne 

— 

V 2 tsp. 


[41 1 



















































































No. 10 


MANHATTAN CLAM CHOWDER 


FIRST . . . 

1. Dice onions, celery, potatoes, salt pork. Chop 
parsley. 

THEN ... to 2 hours before serving: 

2. Place fish in water, heat to boiling point and 
let simmer 15 minutes. 

3. Remove fish and flake. Return to fish stock. 

4. Fry bacon or salt pork until crisp. Remove 
fried pork from pan and drain. Fry onions in 
same fat until lightly browned. 

5. Add pork, onions, celery and potatoes, to fish 
and stock. Let simmer 15 minutes. 

6. Add tomatoes, clam liquid and seasonings. 

7. Melt additional fat, blend in flour. Stir this 
roux gradually into soup mixture, heating to 
boiling point. Stir until thickened, add 
chopped clams and continue simmering for 
another 10 minutes. Continue simmering and 
stir to thicken smoothly. 

8. Add crisp pork cubes just before serving. 

NOTE: When serving stir from top to bottom to pre¬ 
vent solids from settling to bottom. 

Suggestion for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Fish (cod or haddock 
filet trimmings) 

8 lbs. 

% 

Water, cold 


2Va gals. 

Bacon, trimmings or 
salt pork cubed 1" 

1 lb., 4 oz. 

2y 2 cups 

Celery 

12 oz. 

3 cups 

Onions, sliced 

12 oz. 

3 cups 

Potatoes, raw, 
cubed 3 / 8 

8 lbs. 

1 ’A gals. 

Tomatoes, canned 


IV 2 No. 10 can 
(1 gal.) 

Clams, chopped 
with liquid 

— 

V/s gals.* 

Worcestershire sauce 

4 oz. 

V 2 cup 

Paprika 


1 tsp. 

Pepper 

y 2 oz. 

iy 4 Tbsp. 

Thyme 

— 

1 tsp. 

Fat 

1 lb. 

1 pt. 

Flour, sifted 

12 oz. 

1 1/2 Pts. 

Salt 

4 oz. 

y 2 cup 


‘Seven No. 2 cans or 21 7-oz. 

cans. 



NO. 11 MINESTRONE SOUP 


FIRST . . . 

1. Wash beans. Discard stones. Soak 6, to 8 
hours in enough water to cover. 

THEN ... 3 hours before serving: 

2. Cover beans with fresh water. Cover pot and 
heat to boiling. Reduce heat and simmer 1 
hour or until beans are tender. 

3. Bring stock to boil. Add elbow macaroni, 
garlic and salt. Mix thoroughly. Allow to 
simmer about 30 minutes. 

4. Add beans, onions, potatoes, celery, carrots 
and parsley to stock. Mix well. 

5. Cover and heat to boiling point. Reduce heat 
and let simmer about 1 hour. 

6. Just before serving, stir soup well to prevent 
vegetables from settling. Sprinkle grated 
cheese over each portion as served. 

Suggestion for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, dry, navy 

F /4 lbs. 

3 cups 

Water 


5 qts. 

Elbow macaroni* 

iy 2 ibs. 

3% pts. 

Garlic 


2 cloves 

Salt 

2 oz. 

4 Tbsp. 

Stock, beef, chicken 
or ham** 


4% gals. 

Onions, chopped 

21/2 Ibs. 

7y 2 cups 

Potatoes diced 

21/2 Ibs. 

6 cups 

Celery strips 

2y 2 Ibs. 

10 cups 

Parsley, chopped 

2 oz. 

% cup 

Carrots, diced 

4 Ibs. 

3 qts. 

Cheese, grated (optional) 

12 oz. 

1 cup 

Tomato puree 

2 Ibs. 8 oz. 

5 cups 

•Equal weights of noodles, rice or spaghetti may be used. 

••Recipe No. 5, 6 or 7. 


[42] 












































































No. 12 


FISH CHOWDER 


FIRST . . . 

1. Wash fish and wipe with damp towel. As¬ 
semble and dice salt pork. Slice onions, dice 
potatoes. 

THEN . . . \V 2 to 2 hours before serving: 

2. Fry diced pork in shallow pan until crisp. 
Remove fried pork from pan. Drain. 

3. Brown onions slightly in same fat. 

4. Add browned onions and diced potatoes to 
water. Heat to boiling and let simmer for 10 
minutes. 

5. Add fish and continue simmering until pota¬ 
toes are tender and until fish separates easily. 

6. Stir in salt, pepper and evaporated milk. Let 
simmer 15 minutes. 

7. Add crisp pork cubes just before serving. 

NOTE: Just before serving, stir chowder to prevent 
solids from settling. 


PORTION: 1 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pork,'salt, diced 

1 lb., 4 oz. 

21/2 cups 

Onions, sliced 

1 lb., 8 oz. 

6 cups 

Potatoes, diced %” 

8 lbs. 

11/3 gals. 

Water, boiling 


1 % gals. 

Haddock, cleaned, 
boned* 

15 lbs. 


Salt 

4 oz. 

Vi cup 

Pepper 

Vi oz. 

iy 4 Tbs P . 

Milk, evaporated 

12 141/2 oz. 
cans 

1 % gals. 

Water 


3 A gal. 




*Any similar fish may be 

used such as cod. 

hake and pollock. 


Suggestion for Leftovers 


Reheat and offer at next meal. 


CREAM OF CELERY SOUP 


NO. 13 

FIRST . . . 

1. Chop onions and dice celery. 

THEN ... 1 hour before serving: 

2. Add celery to beef stock. Cover and heat to 
boiling point. Reduce heat and simmer about 
35 minutes or until celery is tender. Remove 
scum on surface. 

3. Meanwhile, fry onions in melted fat until 
tender. Add flour, salt and pepper. Stir until 
smooth. 

CAUTION: Do not allow onions to brown. 

4. Add onion mixture slowly to stock and 
celery. Mix thoroughly until slightly thick. 

5. Boil water and add to evaporated milk. Add 
hot milk slowly to stock. 

6. Heat mixture to boiling point. Reduce heat 
and simmer about 10 minutes. 

CAUTION: Stir frequently to prevent scorching. 

VARIATIONS (100 servings) 

Cream of Pea Cream of Onion 

Cream of Corn Cream of Spinach 

Cream of Carrot Cream of Cauliflower 


PORTION: 1 cup 

each 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef stock* 


21/2 gals. 

Celery, finely diced 

12 lbs. 

1% gals. 

Milk, evaporated 

14 141/2 oz. 

cans 

5 3 4 qts. 

Water, boiling 


iy 2 gals. 

Onions, chopped 

12 oz. 

2% cups 

Fat, melted 

iy 2 lbs. 

1 1/2 pts. 

Flour, sifted 

1 lb. 

1 qt. 

Salt 

3 oz. 

6 Tbsp. 

Pepper, white 


% tsp. 


'Recipe No. 6. 


Substitute 12 pounds of any vegetable indicated in 
this list for celery. Use recipe as given. 

Suggestion for Leftovers 

Reheat and offer at next meal. 


[43] 














































No. 14 


CREAM OF TOMATO SOUP 


FIRST . . . 

1. Chop onions and celery tops. 

THEN ... 1 hour before serving: 

2. Combine tomatoes, celery tops, onions, mixed 
spices, salt and sugar. Cover and heat to boil¬ 
ing point. Reduce heat and simmer about 30 
minutes. 

3. Rub through sieve. Reheat. 

4. Add boiling water to evaporated milk. 

5. Mix melted fat and flour. Stir until smooth. 
Add to hot milk. Mix thoroughly. Heat to 
boiling and stir constantly until thickened. 
Reduce heat and simmer about 20 minutes. 

6. Slowly add hot tomato mixture to hot milk 
mixture, stirring constantly. 

NOTE: Follow Step 6 exactly as directed. If procedure 
is reversed soup may curdle. 

7. Serve without reheating. 


PORTION: 1 cup 

each SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Tomatoes, canned 

25 lbs., 8 oz. 

4 No. 10 cans 
(3% gals.) 

Celery tops 

8 oz. 

1 pt. 

Onions chopped 

8 oz. 

1 1/2 cups 

Mixed spices 


2 tsp. 

Salt 

4 oz. 

y 2 cup 

Sugar 

7 oz. 

% cup 

Flour, sifted 

12 oz. 

3 cups 

Fat 

1 lb. 

2 cups 

Milk, evaporated 

14 1 4y 2 oz. 
cans 

5% qts. 

Water, boiling 


1 y 2 gals. 



Suggestion for Leftovers 

Reheat and serve at next meal. 


No. 15 CREAM OF ASPARAGUS SOUP 

FIRST . . . 

1. Chop onions. 

THEN ... 1 hour before serving: 

2. Press one-half asparagus through sieve. Heat 
chicken stock, all asparagus and asparagus 
liquid to boiling point. 

3. Fry onions in melted fat until tender. Add 
flour, salt, pepper, nutmeg. Stir until smooth. 

4. Add boiling water to evaporated milk. 

5. Add onion and flour mixture slowly to hot 
milk. Mix thoroughly. Heat to boiling point. 

Reduce heat and simmer about 20 minutes, 
stirring constantly until soup is slightly thick. 

6. Slowly add asparagus to milk mixture just 
before serving time. 

CAUTION: Follow Step 6 exactly as directed. If pro¬ 
cedure is reversed soup may curdle. 

Suggestion for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Asparagus, canned cuts 


2y 2 No. 10 
cans 
(8y 2 qts.) 

Chicken stock* 


1 gal. 

Onions, chopped 

8 oz. 

i y 2 cups 

Butter or other fat 

i y 2 ibs. 

i y 2 pts. 

Flour, sifted 

i ib. 

1 qt. 

Salt 

2 oz. 

4 Tbsp. 

Pepper, white 


Vi tsp. 

Nutmeg, ground 


Vi tsp. 

Milk, evaporated 

14 14y 2 oz 
cans 

5% qts. 

Water, boiling 


iy 2 gals. 


‘Recipe No. 5. 


[44] 

































































No. 16 


CREAM OF CHICKEN SOUP 


ABOUT ... 1 hour before serving: 

1. Heat chicken stock to boiling temperature. 

2. Blend melted fat and flour. Slowly stir into 
stock. Let simmer 20 minutes, stirring until 
thickened to consistency of cream. 

3. Combine hot water and evaporated milk. 

4. Add milk 10 minutes before serving. 

5. If used, add parsley or chives and chicken 
meat just before serving. 

Suggestion for Leftovers 
Reheat and offer at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chicken stock* 


3y 2 gals. 

Chicken fat or 
butter, melted 

1 lb., 2 oz. 

2y 8 cups 

Flour, sifted 

12 oz. 

3 cups 

Milk, evaporated 

14 14y 2 oz. 
cans 

5% qts. 

Water, for 

evaporated milk 

— 

iy 2 gals. 

Salt 

1 oz. 

2 Tbsp. 

Parsley, finely chopped, 
or chives (optional) 

3 oz. 

2 cups 

Chicken, finely chopped 
(optional) 

2 lbs. 

6 cups 

‘Recipe No. 5. 


NO. 17 FRENCH ONION SOUP 

FIRST . . . 

1. Peel onions and slice thin. 

THEN ... 1 hour before serving: 

2. Heat stock to boiling temperature. 

3. Saute onions in fat until lightly browned. 

4. Add onions, salt and pepper to stock. Let 
simmer about 10 minutes. 

5. Toast bread, place one slice in each bowl. 

Sprinkle with 1 teaspoon cheese for each slice. 

NOTE: Stir just before each serving to prevent onions 

from settling to bottom of pot. 

6. Fill bowl with hot soup. 

Suggestion for Leftovers: Reheat and offer at next meal. 

No. 18 SCOTCH BROTH WITH BARLEY 

FIRST . . . 

1. Saw bones into pieces. Dice vegetables. 

THEN ... 4 hours before serving: 

2. Cover bones with water and heat slowly to 
boiling point in covered pot; reduce heat and 
simmer for two hours. 

3. Cool. Remove meat from bones. Discard 
bones. Skim broth. 

4. Combine lamb broth, salt, pepper, barley and 
all vegetables. Cover and heat to boiling point; 
reduce heat and simmer one hour. 

5. Chop meat cut from bones; add meat to soup. 

NOTE: Cooked lamb trimmings may be added. Stir 

before each serving to prevent solids from settling. 

[45] 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lamb, bones and meat 

18 lbs. 


Water 


6 gals. 

Salt 

3 oz. 

6 Tbsp. 

Pepper, white 


1 tsp. 

Barley 

U /2 lbs. 

3 cups 

Carrots, diced 3 / 8 " 

3 lbs. 

2y 4 qts. 

Turnips, diced 3 / 8 " 

3 lbs. 

2% qts. 

Onions, sliced 

12 oz. 

3 cups 

Celery, diced 3 / 8 " 

2>/ 2 lbs. 

2y 2 qts. 


Suggestion for Leftovers 


Reheat and use at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Meat stock* 


4y 2 gals. 

Onions, thinly sliced 

20 lbs. 

5 gals. 

Fat 

2 lbs. 

1 qt. 

Salt 

4 oz. 

y 2 cup 

Pepper, black 

% oz. 

3 / 4 Tbsp. 

Toast, slices, rye or white 


100 slices 

Cheese, grated 


2y 2 cups 


‘Recipe No. 6. 

































































No. 19 


MULLIGATAWNY SOUP 


FIRST . . . 

1. Assemble, chop or dice vegetables. Crush 
tomatoes. 

2. Heat stock. 

THEN . . . 1 ]/ 2 hours before serving: 

3. Saute onions, carrots, celery, peppers, and 
curry powder in half of melted fat until vege¬ 
tables are softened. 

4 . Blend remaining fat with flour. Add gradually 
to hot chicken stock, stirring well until 
slightly thickened. 

5. Add sauteed vegetables, apples, tomatoes and 
other seasonings. 

6. Heat and let simmer for one hour. 

NOTE: When serving, stir well to prevent vegetables 

from settling. 

Suggestion for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Onions, chopped 

12 oz. 

2% cups 

Carrots, diced 

1 lb. 

3 cups 

Celery, diced 

1 lb. 

1 qt. 

Peppers, green 
(optional) 

1 lb., 4 oz. 

2% qts. 

Apples, diced 

1 lb., 8 oz. 

l V 2 qts. 

Fat, melted 

iy 2 ibs. 

1 Vi Pts. 

Flour, sifted 

12 oz. 

3 cups 

Veal or chicken 
stock, heated* 


5% gals. 

Tomatoes, canned 

6 lbs., 6 oz. 

1 No. 10 can 
(334 qts.) 

Curry powder 

1 oz. 

4y 2 tsp. 

Cloves, ground 


1 tsp. 

Salt 

1 oz. 

2 Tbsp. 

Pepper, white 


2 tsp. 


’For chicken stock see Recipe No. 5. 

’For veal stock see Recipe No. 6. 


NO. 20 YELLOW OR GREEN SPLIT PEA SOUP 

FiRST . . . 

3. Add onions, carrots, ham bones, salt, pepper 
and cloves to peas and ham stock. 

2. Chop onions, dice carrots. 

THEN ... 2y 2 to 3 hours before serving: 

3. Add onions, carrots, ham bones, salt (if 
needed), pepper and cloves to peas and ham 
stock. 

4. Heat to boiling temperature. Reduce heat and 
let simmer about 2 hours or until peas are 
tender. 

5. Remove bones. Strain soup through sieve. 

6. Blend flour and water to a smooth paste. Stir 
into soup, heat to boiling temperature. Con¬ 
tinue simmering for 20 minutes. 

NOTE: During meal period, if soup should thicken, 

thin to proper consistency with hot water. 

Suggestion for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Peas, yellow or green, 
split 

6 lbs., 4 oz. 

3y 2 qts. 

Water 


to cover 

Ham stock* 


6 gals. 

Onions, chopped 

U /2 lbs. 

1 Vi qts. 

Carrots, diced 

1 lb., 8 oz. 

4i/ 2 cups 

Ham bones 


8 

Salt, if needed 

4 oz. 

Vi cup 

Pepper 


2 tsp. 

Cloves, whole 


1 tsp. 

Flour 

8 oz. 

1 pt. 

Water, cold 


1 qt. 


’Recipe No. 7. 


[ 46 ] 
























































No. 21 


POTATO AND LEEK SOUP 


FIRST . . . 

1. Trim and chop leeks, cube potatoes and dice 
bacon. 

THEN . . . \y 2 hours before serving: 

2. Combine potatoes, boiling water and salt. 
Cover and heat to boiling point. Reduce beat 
and simmer about 45 minutes or until pota¬ 
toes are very soft. Press through sieve. 

3. Fry bacon until crisp. Drain bacon and save 
for Step No. 6. 

4. Fry leeks in bacon fat about 10 minutes. 
Drain. 

5. Combine leeks, pepper and paprika with pota¬ 
toes and water. Mix well, cover and heat to 
boiling point. Reduce heat and simmer about 
20 minutes. Add milk. 

6. Add crisp bacon just before serving. 


PORTION: 1 cup 

each 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Onions 

1 lb. 

1 qt. 

Potatoes, cubed s /q" 

10 lbs. 

P /2 gals. 

Water, boiling 


314 gals. 

Salt 

4 oz. 

14 cup 

Bacon or salt pork 
diced 14" 

2 lbs., 8 oz. 

21/2 pts. 

Leeks, chopped 

5 lbs. 

5 qts. 

Pepper, white 


2 tsp. 

Paprika 

14 OZ. 

1 Tbsp. 

Milk, evaporated 

14 1414 oz. 
cans 

5 3 4 qts. 



Suggestion for Leftovers 


Reheat and offer at. next meal. 


NO. 22 LENTIL SOUP 


FIRST . . . 

1. Pick over and wash lentils, cover with cold 
water. Soak overnight. Drain. Discard water. 

THEN ... 3 hours before serving: 

2. Heat ham stock with onions, celery, carrots, 
sugar, salt, pepper, mustard and nutmeg to 
boiling. Let simmer 2 hours or until lentils 
are very soft. Press through sieve. Add 
W orcestershire sauce. 

NOTE: During simmering remove excess faf. 

3. Blend fat and flour to a smooth paste. Add to 
lentil puree, stirring until slightly thickened. 

4. Let simmer about 20 minutes, stirring fre¬ 
quently. If soup thickens during meal period, 
thin out with hot water. • 

VARIATIONS (100 servings) 

2Y 2 pounds of thinly sliced (round) frankfurters may be 

added to the soup during Step No. 4. 

Suggestion for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lentils 

6 lbs. 

314 qts. 

Ham stock* 


6 gals. 

Onions, chopped 

1 lb., 8 oz. 

41/ 2 cups 

Celery, diced fine 

1 lb., 8 oz. 

114 qts. 

Carrots, diced fine 

1 lb., 8 oz. 

414 cups 

Sugar, granulated 

2 oz. 

4 Tbsp. 

Salt 

2 oz. 

1 4 cup 

Pepper, black or white 


114 tsp. 

Nutmeg, ground 


114 tsp. 

Mustard, dry 


114 tsp. 

Worcestershire sauce 


114 tsp. 

Fat, melted 

14 oz. 

2 cups 

Flour, sifted 

8 oz. 

1 pt. 

Cold water 


to cover 




•Recipe No. 7. 




[471 


























































No. 23 


TOMATO SOUP with Barley, Macaroni, Noodles or Rice 


FIRST . . . 

1- Assemble and chop vegetables. 

THEN ... \y 2 hours before serving: 

2. Heat stock or water to boiling temperature. 

3. Add celery, onions, tomatoes, salt, pepper 
and sugar. Let simmer 20 minutes or until 
vegetables are tender. 

4. Blend melted fat and flour and stir gradually 
into hot soup mixture. Bring mixture to a 
boil and simmer until thickened. Strain. 

5. Allow soup to simmer again. Stir in barley, 
macaroni, noodles or rice. Let simmer about 
30 minutes or until cereal is tender. Serve hot. 

NOTE: Stir just before each serving to prevent cereal 

from settling to bottom. 

Suggestion for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef stock* or water 


4 gals. 

Celery, chopped 

2 lbs. 

2 qts. 

Onions, chopped 

2 lbs. 

HA qts. (6 cups) 

Tomatoes 

19 lbs. 2 oz. 

3 No. 10 cans 

Salt 

6 oz. 

% cup 

Pepper 

% oz. 

3 A Tbsp. 

Sugar 

8 oz. 

1 cup 

Butterorotherfat, melted 

2 lbs. 

1 qt. 

Flour, sifted 

12 oz. 

3 cups 

Barley, macaroni, 
noodles, or rice 

iy 2 ibs. 



‘Recipe No. 6. 


No. 24 


NAVY BEAN SOUP 


FIRST . . . 

1. Pick over and wash beans. Remove stones. 
Soak beans overnight in water to cover. Drain. 
Discard water. 

THEN . . . S]/ 2 to 4 hours before serving: 

2. Combine beans with ham stock, onions, bones 
and cloves. Heat to boiling temperature. Let 
simmer 2 to 3 hours. Remove bones and 
scum. 

3. Blend flour and water to a smooth paste. Stir 
into soup. Add pepper and salt if needed. Re¬ 
heat to boiling temperature. Continue simmer¬ 
ing 20 minutes. 

VARIATIONS (100 servings) 

Bean Soup with Tomatoes . . . Reduce quantity of 
stock to 4*4 gals. Follow recipe for Bean Soup 
and add y 2 No. 10 can (approx. 1 y 2 qts.) of 
chopped tomato pulp and juice to ham stock 
before simmering. (Step 2.) 

Suggestion for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, navy, dried 

6 lbs., 4 oz. 

3’A qts. 

Water, cold 


to cover 

Harr, stock* 


5 gals. 

Onions, chopped 

1 lb. 

3 cups 

Ham bones** 


8 

Cloves, whole 


1 tsp. 

Flour 

8 oz. 

1 pt. 

Water, cold 


1 qt. 

Pepper 


2 tsp. 

Salt, if needed 

4 oz. 

Vi cup 


“May be omitted. 

‘Recipe No. 7. 


[43] 
























































VEGETABLE SOUP 


NO. 25 


1* Crush tomato pulp. Assemble, wash and chop 
onions. Dice carrots, celery and potatoes. 
Shred cabbage. 

THEN ... 1 hour before serving: 

2. Heat stock in stock pot. Add carrots, celery, 
onions, cabbage, tomatoes and potatoes. 

3. Let simmer about 30 minutes or until carrots 
and potatoes are tender. 

4. Before serving add salt, pepper, and peas. 
Reheat. 

5. Serve hot. 


NOTE: Before each service, stir soup from top to 
bottom to prevent vegetables from settling to bottom. 

Suggestions for Leftovers 

Reheat and offer at next meal. 


PORTION: 1 cup each 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Carrots, diced 3 / 8 " 

2 lbs. 8 oz. 

7 Vi cups 

Celery, diced 3 / 8 " 

1 lb. 8 oz. 

l Vi qts. 

Onions, chopped 

1 lb. 

3 cups 

Cabbage, 

shredded 2" pieces 

1 lb. 4 oz. 

5 cups 

Tomatoes 

9 lbs. 9 oz. 

1 1/2 No. 10 
cans 

Beef stock* 


5 gals. 

Salt 

4 oz. 

Vi cup 

Pepper 


1 tsp. 

Potatoes, raw diced %" 

4 lbs. 

6 pts. 

Peas 

6 lbs. 10 oz. 

3% qts. 

•Recipe No. a. 



I 



[49]- 










































Fish Recipes 


Fish is a highly nutritious food—an ex¬ 
cellent source of protein, minerals and 
iodine. 

Fish may be classified as fat (mackerel, 
salmon), and lean (haddock, cod, trout). 
Fat fish is best for baking and broiling; lean 
fish for steaming, simmering and chowder. 
Either fat or lean fish may be fried. The 
recipes that follow state the type of fish to 
be used. 

Fresh Fish and Shellfish (such as shrimp, 
oysters, clams) sometimes are supplied to 
merchant vessels and should be kept iced 
until ready to use. Fresh fish and shellfish 
should be served during first two or three 
days as they are highly perishable. 

Frozen Fish is provided in the form of fillets, 
(lengthwise cuts) steaks, (crosswise cuts of 
large fish) or in the round. Frozen fish should 
be held in cold storage at 0°F. Never defrost 
frozen fish until ready to prepare, and never 
allow frozen fish to thaw and refreeze. 
Salted Fish is packed whole, in fillets or 
shredded. It should be soaked in cold water 
to remove excess salt and then cooked in the 
same manner as fresh or frozen fish. Salted 
fish is perishable—store it in the fish box. 


Smoked Fish is also perishable and should be 
stored in the fish box. Smoked fish is ready to 
eat without any preparation. 

Canned Fish will keep for an indefinite period 
as long as the seal of the can is not broken. 
Store canned fish in dry storeroom. 

How to Cook Fish 

To cook fish, sprinkle both sides of the raw 
fish with salt and pepper 5 to 10 minutes 
before preparation. Cook at low tempera¬ 
ture until well done but not tough and dry. 
The time required for cooking depends upon 
the thickness of the fish. To test doneness, 
press the fish lightly with a fork. It is done 
when it tends to separate into flakes. 

When serving fish that has been fried or 
baked, garnish with a few slices of lemon 
and whole or chopped sprigs of parsley. 

What to Do with Leftovers 
Leftover seafood, such as white-fleshed 
fish, oysters, shrimp and clams, should be 
put in chill box immediately and used as soon 
as possible in an gratin dishes, fish cakes or 
salad. Other leftover fish, except smoked, 
may be used as sandwich spread, creamed 
or escalloped, an gratin, croquettes, or re¬ 
heated and served with a Creole sauce. 


No. 26 BAKED FRESH OR FROZEN FISH FILLETS 


FIRST . . . 

1. Thaw the fillets, wipe with damp cloth, and 
cut into 4 to 5 ounce servings. 

2. Cut bacon into small thin pieces. 

THEN . . . 1 hours before serving: 

3. Fry one half bacon in baking pans until crisp. 

4 . Place fish over fried bacon in pans; sprinkle 
with salt and pepper. Cover with thin slices of 
remaining bacon or salt pork. 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Bacon or salt pork 

4 lbs. 


Fish, fillets 

30 lbs. 


Salt 

2y 2 oz. 

5 Tbsp. 

Pepper 

Vi oz. 

5V 2 tsp. 



[50] 


[Con’t. next page] 














5. Bake in moderate oven (325° F.) about 30 
minutes. Baste occasionally with melted fat. 

6. Serve carefully with wide cake turner to avoid 
breaking. 


7. Garnish with lemon and serve. 

Suggestions for Leftovers 

Use in Fish Balls or as Au Gratin Fish. Should be 
used within 48 hours. 


BAKED FISH WITH DRESSING 


No. 27 

FIRST . . . 

1. Thaw, wipe fillets with damp towel, cut into 
4 to 5 oz. servings. 

2. Cube bread, chop onions and parsley. 

THEN ... 1^ hours before serving: 

3. Combine melted shortening, bread cubes, on¬ 
ions, salt, pepper, poultry seasoning and pars¬ 
ley ; mix well. 

4. Spread mixture on bottom of greased baking 
pans and place fillets on top. 

5. Sprinkle fish with salt. Bake in moderate oven 
(325° F.) 1 hour or until fish are flaky. 

NOTE: Baste several times during baking period with 
small amount of hot water and butter (use 1 quart of 
hot water and % pound of butter). 

6. Serve carefully with large cake turner, re¬ 
moving dressing and fish together from the 
pan. 


PORTION: Vb cup dressing. 

5 oz. fish 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Shortening, melted 

2 lbs. 

1 qt. 

Bread cubes, dry 

4 lbs. 

2 gals. 

Onions, chopped 

y 2 ib. 

IV 2 cups 

Salt 

114 oz. 

214 Tbsp. 

Pepper 

Vi oz. 

5Vi tsp- 

Poultry seasoning 

1 oz. 

2 Tbsp. 

Fish, fillets 

30 lbs. 

— 

Salt 

2 oz. 

4 Tbsp. 



7. Garnish with lemon and serve. 

Suggestions for Leftovers 

Fish Balls; Croquettes; or Salad. Should be used 
within 48 hours. 


BAKED FILLET OF FLOUNDER IN MILK 


No. 28 

FIRST . . . 

1. Thaw fillet and wipe with damp towel. Cut 
into 4 to 5 oz. servings. 

2. Slice onions into thick slices. 

THEN ... 1^4 hours before serving: 

3. Mix together the flour, salt and paprika. 

4. Dip fish in flour mixture and place on greased 
baking sheet. 

5. Pour the milk over fish and place in moderate 
oven (325° F.) to bake. 

6. Saute onions in melted fat until tender but 
not browned. 

7. After the fish has cooked about 10 minutes 
arrange the onions on top of the fillets. 

8. Place a strip of bacon over each fillet and re¬ 
turn the fish to the oven. Cook it for 10 min¬ 
utes longer or until the fish is tender and the 
bacon crisp. 

9. Garnish with lemon and serve. 


PORTION: 5 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Fish, fillets 

30 lbs. 


Flour, sifted 

1 Ib. 

4 cups 

Salt 

2Vi oz. 

5 Tbsp. 

Paprika 

— 

4 tsp. 

Milk, evaporated 

7 

14-oz. cans 

31/3 qts. 

Water for milk 

— 

3 qts. 

Onions, sliced 

5 lbs. 

5 qts. 

Butter or bacon fat, 
melted 

3 4 Ib. 

3 cups 

Bacon 

5 lbs. 

100 strips 



Suggestions for Leftovers 

Flounder may be served Creamed; Au Gratin; Scal¬ 
loped; or used in Salads. Should be used within 48 
hours. 


[51 ] 












































BROILED FINNAN HADDIE 


NO. 29 

FIRST . . . 

1. Wipe and trim fillets, cut into 4 oz. servings. 

THEN ... 1 hour before serving: 

2. Place fillets in shallow pan. Cover with cold 
water. Heat to boiling temperature. Let sim¬ 
mer about 10 minutes. Pour off water. 

3. Mix evaporated milk and water; add to fish. 
Heat slowly to boiling temperature. 

4. Test fish for tenderness; if it breaks easily, 
dot with butter and serve. 

VARIATIONS (100 servings) 

Steamed Finnan Haddie . . . Place fillets in pans. Place 
in steamer. Steam about 15 minutes or until 
tender. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

Finnan Haddie, fillets 

25 lbs. 


Water, cold 


to cover 

Milk 

4 No. 1 

cans l%qts. 

Water 


1 % qts. 

Butter, or other f,at 

6 oz. 

3 /4 cup 



NOTE: Fish may be placed over boiling water, cov¬ 
ered tightly and steamed until done. Remove and add 
hot milk. Dot with butter before serving. 

Suggestions for Leftovers 

Creamed or Au Gratin Finnan Haddie. 


No. 30 


BAKED KIPPERED HERRING 


START . . . y 2 hour before serving: 

1. Soak kippered herring 10 minutes in enough 
boiling water to cover. Drain. 

2. Place herring on baking sheets in even rows. 

3. Combine lemon juice, butter or oil, parsley, 
finely chopped onion and pepper. 

4 . Pour just enough water on bottom of pan to 
keep the herring moist while baking. 

5. Bake in hot oven (400° F.) about 10 minutes. 

6. Garnish with lemon and serve. 

PORTION 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

Kippered herring 

30 lbs. 


Lemon juice 

4 oz. 

Vi cup 

Butter, or oil 

2 lbs. 


Onions, chopped fine 

12 oz. 

2 cups 

Parsley 

3 oz. 

1 cup 

Pepper 

14 oz. 

5y 2 ts P . 

Water 


small amount 


Suggestions for Leftovers 

Flake and use in Croquettes or Au Gratin. 

NOTE: Packaged kippered herring is mildly salted and 
partially cooked by the smoking process. 

NO. 31 OVEN-BROILED 

MACKEREL 



FIRST . . . 

1. Thaw and wipe fillets. 

THEN ... 1 hour before serving: 

PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

2. Combine French dressing, salt and pepper. 

3. Allow fish to soak in mixture for 15 minutes. 

Mackerel, fillets 

30 lbs. 


French dressing 


1 pt. 

Drain. 

Salt 

2 oz. 

4 Tbsp. 

4. Place in shallow baking pans. Brush with 

Pepper 

y 4 oz. 

514 tsp. 

melted fat. 

Butter, or other fat 

2 lbs. 

4 cups 

5. Bake in hot oven (400° F.) for approximately 


25 minutes. 

6 . Garnish with lemon and 

serve. 


NOTE: Serve with large cake turner to avoid break¬ 
ing the fish. 


Suggestions for Leftovers 

Fish Balls or Croquettes. Should be used within 4S 
h6urs. 


[52] 



























































No. 32 


FISH CAKES 


FIRST . . . 

1. Flake cooked fish, removing any bone or skin. 

2. Cook and mash potatoes. 

3. Beat eggs slightly. 

THEN ... 2 hours before serving: 

4. Mix all ingredients together until well blended. 
Put in chill box. 

NOTE: Be sure to chill thoroughly before shaping. 

5. Shape into small cakes (8 oz. each). 

6. Fry in hot, deep fat at 375° F. about 2 to 3 
minutes, or until golden brown. 

NOTE: Do not overcrowd the basket. 


PORTION: Two 3-oz. 

cakes SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Fish, cooked* 

20 lbs. 


Potatoes* 

16 lbs. 

2’/ 2 gal. 

Eggs 

1 lb. 4 oz. 

16 (V 2 pt.) 

Bread crumbs, dry 

2 lbs. 12 oz. 

3y 2 qts. 

Salt 

3 oz. 

6 Tbsp. 

Pepper 


1 y 2 Tbsp. 

Cayenne 


3 /s tsp. 


'Any leftover cooked fish and 

mashed potatoes can be used. 


7. Drain on absorbent paper. 

8. Serve with Cream Sauce. 


No. 33 


CREAMED FINNAN HADDIE 


FIRST . . . 

1. Flake and bone Finnan Haddie. 

2. Make 4 gallons of Medium W hite Sauce. 

THEN ... 1 hour before serving: 

3. Mix together flaked fish and white sauce. 

4. Add slightly beaten eggs. Stir rapidly to pre¬ 
vent over-cooking or lumping. 

NOTE: Be sure to stir well. 

5. Serve on toast or over rice. 

VARIATIONS (100 servings) 

Creamed Codfish . . . Substitute 15 lbs. of cooked 


PORTION: 6 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Finnan Haddie, 
cooked, flaked 

15 lbs. 

1 % gals. 

White sauce, medium* 


3 gals. 

Eggs, beaten (optional) 

2 lbs. 

20 (1 qt.) 


' Recipe No. 116. 


flaked codfish for Finnan Haddie in above recipe. 
Creamed Salmon . . . Substitute 15 lbs. of cooked 
flaked salmon for the Finnan Haddie in the above 
recipe. 


No. 34 CODFISH 

FIRST . . . 

% * 

1. Wash codfish in cold water to remove excess 
salt. 

2. Place in cold water and heat to the simmering 
point, pour off the water and repeat the proc¬ 
ess until the fish is freshened. (This usually 
requires 3 heatings). 

THEN ... 2 hours before serving: 

3. Combine fish and potatoes, cover with boiling 
water, cover pan and boil together until pota¬ 
toes are very soft. (About 25 minutes). Turn 
into a colander and press the moisture out. 

NOTE: Do not force the mixture through the colander. 

Do not let potatoes become cold. 

4. Mash and beat together the fish and potatoes 
until the mixture is light and smooth. 

5. Add butter, pepper and eggs, and beat mixture 
until light. 

[53] 


BALLS 


PORTION: Two 2y 2 - 

oz. cakes 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, peeled, 
quartered 

20 lbs. 

2 y 2 gals. 

Codfish, boneless, salt 

10 lbs. 

1 % gals. 

Butter or other fat, 
melted 

10 oz. 

1 !4 cups 

Eggs, slightly beaten 

2 lbs. 

20 



6. Shape into round balls about 2 l / 2 oz. each and 
lay on floured pan. Then fry in small amount 
of fat or in deep fat until golden brown. Lay 
on rack to drain, then keep hot until serving 
time. 

7. Serve with Tomato Sauce. 






















































FISH AU GRAT1N 


NO. 35 


rIKO 1 ... 

1. Flake cooked fish, remove bones and skin. 

2. Prepare Medium Cream Sauce. 

PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

3. Chop cheese and combine with bread crumbs. 

Fish, cooked, flaked’ 

20 lbs. 


THEN ... 1 hour before serving: 

Cream sauce, medium*’ 

I3y 2 lbs. 

iy 2 gals. 

4. Combine fish, cream sauce, salt and pepper. 

Salt 

2 oz. 

% cup 

5. Arrange fish mixture in alternate layers with 

Pepper 

y 2 oz. 

5y 2 tsp. 

bread crumbs and cheese, finishing with bread 

Bread crumbs, dry 

2 lbs. 

2 y 2 qts. 

and cheese mixture. 

Cheese, chopped 

4 lbs. 

3 qts. 

6. Bake in moderate oven (375° F.) for 23 min. 


Suggestions for Leftovers 

If this is the second use of the cooked fish, discard 

*Any cooked -white fish may 
** Recipe No. 116. 

be used. 


any leftovers. 




No. 36 fried fillet 

FIRST . . . 

1. Thaw fish and wipe fillets with damp towel. 

2. Cut fillets into 4-5 oz. servings. 

OF FISH 



PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

THEN . . . I 14 hours before serving: 

Fish (fillets) 

30 lbs. 


3. Sprinkle fillets with salt and pepper. 

Salt 

4 oz. 

y 2 cup 

4. Dip in flour or cornmeal. 

Pepper 

% oz. 

Va Tbsp. 

5. Dip fish into egg and milk mixture. Roll in 

Flour or cornmeal 

1 lb. 

4 cups 

bread crumbs. 

Eggs 

10 each 

2 cups 

6. Fry in hot deep fat at 375° F. 5 to 6 minutes 

Milk, evaporated 

1 14-oz. can 1 % cups 

or until light golden brown. 

Water 


1 pt. 

NOTE: Place only one layer of fish in bottom of deep 

Bread crumbs 

2 lbs. 

10 cups 


fat basket. 

Fish may be placed on absorbent paper in a pan, then 
in moderate oven for about 5 minutes to keep hot 
until serving period. 

7. Serve with Tartar Sauce. 

Suggestions for Leftovers 

Reheat and offer for service within 24 hours. 


VARIATIONS (100 servings) 

Fried Oysters . . . Empty the oysters into a sieve. 
Drain, lifting oysters occasionally to insure 
proper draining. Pick over to remove any loose 
shells. Dip oyster in cracker crumbs and pro¬ 
ceed as in Fried Fillet of Fish, beginning with 
Step 5. Allow 4 to 6 oysters to a serving depend¬ 
ing on the size. 


BOILED SALT MACKEREL 


No. 37 

FIRST . . . 

1. Soak in cold water to cover. The ordinary 
soaking is overnight, and if fish is to be boiled 
this is ample. For very salty fish that is to be 
broiled, pan fried or baked, the soaking should 
be about 24 hours. Change the water 2 to 3 
times if necessary. The amount of time varies 
according to the saltiness of the fish. 

2. If quick freshening is required, put in cook¬ 
ing vessel, cover with cold water, bring to 
boiling point, pour off water and repeat. This 
is ordinarily enough to freshen and takes only 
about 20 minutes, but the fish is not as tender. 


PORTION: 4-5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Mackerel, fillets 

30 lbs. 

.« 

Water to soak 


to cover 

Butter 

1 lb. 

2 cups 


THEN ... 1^2 hours before serving: 

3. When freshened, simmer 20 minutes or until 
tender, dot with butter and serve. 


NOTE: Any method used for cooking fresh fish may be 
used instead of simmering. For example, broiling, fry¬ 
ing, baking. 


[54] 
























































SALMON LOAF 


NO. 38 

FIRST . . . 

1. Drain, pick over, and flake salmon; reserve 
juice. 

2 . Extract onion juice and crumble bread. 

THEN . . . 1 y 2 hours before serving: 

3. Combine salmon, beaten egg, bread crumbs, 
butter, milk and water (salmon liquid can re¬ 
place part of water) ; mix well. Shape into 
loaves. 

4- Place in well greased baking pans. Bake in 
slow oven (300° F.) about 1 hour or until 
slightly brown and firm to the touch. 

5. Allow the loaves to cool about 15 minutes 
before slicing. 

NOTE: Slicing while too hot may cause the loaf to 

crumble. 

6. Remove loaf from pan and slice carefully into 

inch slices, serving two pieces to an order. 

7. Serve with Cream Sauce or Tomato Sauce. 


PORTION: 4 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salmon 

20 lbs. 


Eggs, beaten 


24 each 

Bread crumbs, soft 

1 lb. 


Salt 

1 oz. 

2 Tbsp. 

Butter 

1 lb. 

2 cups 

Onion juice 

8 oz. 

1 cup 

Tabasco sauce 


1 Tbsp. 

Paprika 


2 tsp. 

Milk, evaporated 

2 

141/ 2 -oz. cans 

V/j cups 

Water 


1 qt. 



Suggestions for Leftovers 

May be sliced and served with a different sauce. Use 
within 60 hours. 



[ 55 ] 




































Poultry Recipes 


The food value of poultry does not differ 
essentially from that of meat, but poultry is 
more easily digested because the fibres of the 
flesh are shorter and very little fat is distrib¬ 
uted through the flesh, most of it lying in lay¬ 
ers just under the skin. Chicken, turkey or 
duck are favorite menu items. There are a 
variety of ways poultry may be prepared, de¬ 
pending on the class of the birds. 

Chicken Classifications 

Broilers—young chickens approximately 8 to 
12 weeks old of either sex, of marketable age 
but not weighing over 2 x / 2 pounds and suffi¬ 
ciently soft-meated to be cooked tender by 
broiling. 

Squab-broilers—broilers weighing Y\ to \ x / 2 
pounds because they resemble young pigeons 
and are sometimes served as such. 

Chickens—young chickens of either sex 
weighing from 3 x / 2 pounds and up. 

Fryers—young chickens, approximately 14 to 
20 weeks old of either sex, weighing over 
2/ 2 to 2]A pounds and sufficiently soft- 
meated to be cooked tender by frying. 

Roasters—young chickens, approximately 5 
to 9 months old, of either sex, weighing over 
3 x /> pounds and sufficiently soft-meated to 
be cooked tender by roasting. 

Spring Chickens—hatched during the spring 
of the year. 

Capons—unsexed male birds weighing over 
4 pounds (4-8) usually 7 to 10 months old 
and with soft and tender flesh. 

Fowl—mature female birds of any age or 
weight. 


Ducks and Ducklings 

Ducks have a large amount of excess fat. 
A duckling is a young bird, but may weigh 
as much as 6 pounds. 

i 

Turkey Classifications 

Turkeys are classified as young and old 
hens and toms. 

NOTE: The older a bird is, the more heat and mois¬ 
ture is needed to tenderize it. 

To determine the amount of edible meat per pound, 
remember that chicken and duck yield 3 x / 2 ounces 
cooked meat per pound; turkey yields 5 or 6 ounces 
cooked meat per pound. 

How to Judge Poultry 

In identifying young birds, such as broil¬ 
ers, fryers, or roasters, look for the fol¬ 
lowing: smooth and limber feet; legs that 
are thick and short; pliable cartilage at end 
of breast bone; many pin-feathers and no 
long hairs. The breast should be plump, yet 
firm when pinched between the fingers. 

Older birds may be roasted, but should lie 
pre-boiled first. They are usually cooked by 
stewing or fricasseeing. 

How to Cook Poultry 

Young birds can be cooked by dry-heat 
methods—broiling, frying and roasting. 
Older birds require moist heat and long slow 
cooking. They should be braised, stewed or 
steamed—or may be stewed until tender, 
then roasted. Low heat is recommended for 
cooking poultry, the shrinkage is less and 
the meat jucier. 

Use the giblets (gizzard, liver and heart). 
They make good eating. 






How to Carve Roast Chicken or Turkey 

With a little practise, anyone can become 
an expert carver of chickens or turkeys. 
Here are the general rules to follow: Bird 
should be placed on back, with legs toward 
right. Insert cook’s fork across breastbone, 
hold firmly with one hand, and with the other 
guide the carving knife through skin between 
leg and body, close to body. 



With knife, pull leg back and disjoint from 
body. If legs are large enough, separate sec¬ 
ond joint from drumstick, slice meat from 

I per 

With fork still across breastbone, cut off 
wing by cutting sharply where wing joins 
body. If wing is large enough, divide at 
joint. Remove leg and wing from other side 
in same way. 

Carve breast meat in thin, crosswise slices. 
Unless otherwise directed, include both light 
and dark meat in each serving. 

How to Carve Duck 

After removing legs and wings, cut length¬ 
wise along breastbone, then cut crosswise. 
One duck will vield four servings. 


No. 39 CHICKEN (MARYLAND STYLE) 


FIRST . . . 

1. Thaw chickens. Prepare for cooking. 

2. Cut into quarters or into eighths dividing each 
side of breast in two and each leg into thigh 
and drumstick. 

THEN . . . 2 y 2 to 3 hours before serving: 

3. Combine flour, salt and pepper. Roll chicken 
in seasoned flour. 

4. Mix milk and water. Add beaten eggs and mix 
well. Dip floured chicken into milk and egg 
mixture. Roll in bread crumbs. 

5. Place in well-greased baking pans. Pour small 
amount of melted fat over chicken. 

6 . Bake uncovered, in moderate oven (350° F.) 
1 to 2p 2 hours or until tender, depending on 
size of chickens. Baste with mixture of hot 
fat and water several times during cooking. 

7. Serve one piece of light meat (such as breast) 
and one piece of dark meat (such as thigh or 
drumstick) unless otherwise requested by 
crew member. 

VARIATIONS (100 servings) 

Fried Chicken (Maryland Style) . . . Prepare chicken 

(broilers or fryers) the same as for Maryland 

Style (baked) through Step 2. 

Place breaded chicken in frying basket (one layer 

'at a time) leaving space between pieces. 


PORTION: % chicken 

each 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chickens, (roasters 
or fryers) dressed 

75-100 lbs. 

25 birds 

Flour 

4 lbs. 

1 gal. 

Salt 

6 oz. 

3 A cup 

Pepper 

1 oz. 

3y 2 Tbsp. 

Eggs, beaten 

1 lb. 13 oz. 

18 eggs 

Milk, evaporated 

2 14y 2 oz. 
cans 

3 V3 cups 

Water 


4% cups 

Bread crumbs, fine 

4 lbs. 

1 gal 

Chicken or other fat 

1 lb. 

1 pt. 



Lower chicken carefully in deep fat (350° F.). 
Fry fifteen to twenty minutes after the tempera¬ 
ture has dropped to between 320° F. and 325° F. 

Place cooked pieces of chicken on absorbent 
paper in heated pans. Keep hot in slow oven 
(300° F. to 325° F.) until ready to serve. 

Suggestions for Leftovers 

Chicken a la King; Creamed Chicken; or in Chicken 
Soup. 


[57] 

























BRAfSED POULTRY 


NO. 40 


FIRST . . . 

1. Thaw and prepare fowl (or turkey) for cook¬ 
ing. Disjoint. 

THEN ... 4 to A/ 2 hours before serving: 

2. Combine flour, salt, and pepper. Dredge 
chicken in seasoned flour. 

3. Heat fat and place chicken in fat. Place largest 
pieces in fat first. Do not crowd. 

4. Fry until brown, turning occasionally to in¬ 
sure even browning. Place in roasting pans. 
Add enough stock to cover bottom of pan. 
Cover. 

5. Braise in moderate oven (350° F.) for 2 l / 2 
to Zy 2 hours, depending on kind of poultry. 

6. Turn and baste several times during braising 
period. 

7. Serve with gravy made from liquid drained 
from braised poultry. 

NOTE: Chicken may be braised in steam-jacketed 

kettle. 

VARIATIONS (100 servings) 

Braised Poultry with Dressing . . . Serve pieces over a 

portion of dressing. 


PORTION: 3 / 4 lb. 

A.P. SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Fowl 

or Turkey 

75 lbs. A.P. 

50 lbs. 


Flour, sifted 

4 lbs. 

1 gal. 

Salt 

6 oz. 

%cup 

Pepper 

1 oz. 

V/ 2 Tbsp. 

Chicken, Turkey 
or other fat 

2 lbs. 

Iqt. 

Stock or water 


1 gal. 



Braised Poultry with Vegetables . . . Combine chicken 
gravy with: 

8 lbs. cooked whole onions 
8 lbs. cooked quartered carrots 
8 lbs. cooked diced potatoes 
Heat to serving temperature. 

Serve gravy over chicken. 

Suggestions for Leftovers 

Chicken Pot Pie; Chicken Biscuit Roll; or Chicken 
Salad. 


No. 41 BAKED CHICKEN AND NOODLES 

FIRST . . . 

1. Cook chicken, saving stock. 

2. Remove chicken meat from bones and cut into 
yy cubes. 

THEN . . . \ l / 2 to 2 hours before serving: 

3. Add salt to boiling water and stir in noodles. 

Cook about 20 minutes or until tender. Drain. 

4. Blend together fat, flour, salt and pepper to 
a smooth paste. Stir into stock. Heat to boiling 
temperature, stirring constantly, until thick¬ 
ened. Reduce heat and simmer for 10 minutes. 

5. Pour sauce over cooked noodles. Stir in diced 
chicken. Place in greased baking pans. 

6 . Blend together crumbs and melted butter. 

Sprinkle over creamed mixture. 

7. Bake in hot oven (400° F.) 30 minutes or 
until mixture is heated through and crumbs 
are light brown. 

NOTE: When serving, spoon out so that brown crust 

is uppermost on plate. 

Suggestions for Leftovers 

Chicken Noodle Soup; or use as filling for peppers. 

[581 


PORTION: 8 oz. 

each SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Noodles 

6 lbs. 4 oz. 

3 3 / 4 gals. 

Salt (for noodles) 

3 oz. 

6 Tbsp. 

Water, boiling 


47 2 gals. 

Chicken fat or butter 

1 lb. 4 oz. 

Iqt. 

Flour 

1 lb. 4 oz. 

2 qts. 

Salt (for stock) 

4 oz. 

V 2 cup 

Pepper, white 

Vi oz. 

5Vi tsp. 

Chicken stock* 


8 qts. 

Chicken, cooked and 

14 lbs. E.P. 

1 % gals. 

diced** 

(65 lbs. A.P.) 

Bread crumbs, fine 

12 oz. 

1 y 2 qts. 

Butter melted 

8 oz. 

Vi Ph 


*See Recipe No. 5. 

“Can be leftover. 






















































CHICKEN CROQUETTES 


NO. 42 

FIRST . . . 

1. Chop cooked chicken and onions. 

2. Have chicken stock ready. 

THEN ... 2 to 3 hours before serving: 

3. Sprinkle chicken with salt and pepper. 

4. Fry onions in fat until clear. 

5. Add flour and blend to a smooth paste. Stir in 
stock, add celery salt. Simmer until thickened, 
stirring constantly. Remove from heat. Cool 
slightly. 

6. Stir in eggs, bread crumbs and chicken. Mix 
thoroughly. Spread in shallow pans to cool 
quickly. 

7. When cool, chill in refrigerator. (Croquettes 
will shape easier.) 

8 . Shape cold mixture into croquettes (weighing 
approximately 2*4 ozs. each). 

CAUTION: Avoid cracks and holes. These will be 
dark and greasy when fried. 

9. Bread croquettes by rolling in flour and dip- 
♦ pi n g into milk and egg mixture and rolling 

in bread crumbs. 

10. Fry in hot deep fat at 375° F. for 3 to 4 
minutes or until light golden brown. 

NOTE: Place only one layer of croquettes in bottom 
of deep fry basket. Do not overcrowd. If croquette 
mixture is very cold, place croquettes on absorbent 
paper in a pan and heat in moderate oven for about 
5 minutes. Otherwise, centers may not become suffi¬ 
ciently heated while croquettes are fried, even though 
surface fries golden brown. 

VARIATIONS (100 servings) 

Turkey Croquettes . . . Substitute turkey for chicken 
and continue as directed. 

Baked Chicken or Turkey Croquette Loaf . . . Bake cro¬ 
quette mixture in well-greased baking pans in 
slow oven (325° F.) for an hour. Slice or cut 
squares for serving. 


PORTION: Two 2V 2 oz. 

SERVINGS: 100 

croquettes 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

FOR CROQUETTES: 

Chicken or turkey 

cooked, finely chopped 

10 lbs. 

10 qts. 

Salt 

2 oz. 

!4 cup 

Pepper 

% oz. 

3 4 Tbsp. 

Celery salt 


2 tsp. 

Onions, finely chopped 

1 lb. 

4 cups 

Butter, or other fat 

2y 2 ibs. 

1 y 2 qts. 

6 cups 

Flour 

iy 2 ibs. 

6 cups 

Milk, evaporated 


5 cups 

(3 14-oz. cans) 

Chicken stock* 


5 3 / 4 qts. 

Eggs, beaten 

1 lb. 4 oz. 

12 eggs or 

2y 2 cups 

Bread crumbs 

3 Ibs. 

3 3 4 qts. 


FOR BREADING: 

Flour 

1 lb. 

4 cups 

Eggs, beaten 

10 

2 cups 

Milk, evaporated 


1 % cups 
(1 14-oz. can) 

Water 


1 pint 

Bread crumbs, dried 

2 Ibs. 

10 cups 


* Recipe No. 5. 


Ham Croquettes . . . Substitute finely chopped cooked 
ham for chicken. Substitute ham stock or milk 
for chicken stock. Follow remainder of recipe. 

Veal, Beef, Salmon, Lamb, etc. . . . Substitute cooked 
meat or fish for chicken. Substitute stock or 
milk for chicken stock. 


[59] 















































FRIED CHICKEN (PAN FRIED) 


NO. 43 

FIRST . . . 

1. Thaw chickens and prepare for frying. 

2. Cut into quarters or disjoint into eighths. 

THEN ... 45 minutes to 1 hour before serving: 

3. Mix flour, salt and pepper. 

4. Dredge (or roll) pieces in flour mixture until 
completely covered. Shake oft" excess flour. 

5. Heat enough melted fat in roasting pan or 
skillet to cover chicken partially. 

6. Place chicken in hot fat, largest pieces first. 
Do not crowd. 

7. Fry until brown, turning occasionally. Reduce 
heat after ten to fifteen minutes of cooking 
and continue cooking, (still turning occasion¬ 
ally) thirty minutes for fryers and fifty min¬ 
utes for roasters, or until tender. 

8. Serve both light and dark meat, unless other¬ 
wise requested by crew member. 

VARIATIONS (100 servings) 

Oven Fried Chicken . . . Prepare chicken as given in 
above recipe up to and including Step 6. 

NOTE: Chickens should be browned for three to five 

minutes in deep fat. 

Then, when chicken is brown, place one layer in 
baking pans. 

Pour enough stock over chicken to keep it from 
sticking to bottom of pan. 

Bake uncovered in moderate oven (350° F.) one 
hour for fryers and 1 to \ l /> hours for roasters. 


PORTION 1 lb. A.P. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chickens (fryers or 
roasters) dressed 

75-100 lbs. 

25 birds 

Flour 

4 lbs. 

1 gal. 

Salt 

5 oz. 

10 Tbsp. 

Pepper 


2 Tbsp. 

Fat, melted 

5 lbs. 

2 y 2 qts. 



or until tender. Add additional stock in small 
amounts if necessary during baking. 

Country Style Fried Chicken . . . Prepare Fried Chicken 
as given in above recipe through the first part of 
Step 5. Then, add enough boiling water to cover 
bottom of pan. 

Cover pan tightly and continue cooking, turning 
occasionally, allowing the chickens to steam for 
about thirty minutes. 

If crisp skin is desired, uncover chicken and con¬ 
tinue cooking for another ten minutes, turning 
once or twice to make the chickens crisp. 

If crisp skin is not desired, continue steaming 
with chicken covered for the additional ten min¬ 
ute period. 

Use drippings in pan to make a Cream Gravy. 

Suggestions for Leftovers 

Chicken and Ham with Noodles; Chicken Curry; or 
Chicken Croquettes. 


NO. 44 ROAST CHICKEN 


FIRST . . . 

1. Thaw chickens. 

2. Draw and prepare for roasting. 

THEN . .. 3y 2 to 4 hours before serving: 

3. Rub cavity of chicken thoroughly with salt 
and pepper. 

4. Grease outside of bird with melted fat. 

5. Place in roasting pan on backs or breasts be¬ 
ing careful not to overcrowd. 

6. Roast in slow oven (325° F.) 2 y 2 to 3 hours. 
Turn occasionally to brown evenly and baste 
frequently with pan drippings. 

7. To test doneness, grasp drumstick: if joint 
moves easily or breaks, the ligaments in joint 
are tender and meat is done. 


PORTION: 3/ 4 lbs. 

A.P. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chickens (roasting) 

75-100 lbs. 

25 birds 

Salt 

5 oz. 

10 Tbsp. 

Pepper 


2 tsp. 

Bread dressing 

14 lbs. 

5 gals. 

Chicken fat or 
other fat, melted 

1 lb. 

1 .pt. 



NOTE: Chickens may or may not be stuffed for roast¬ 
ing. For large quantity preparation, roast without 
stuffing and bake the dressing in greased roasting 
pan at 350°F. for one hour. 

8 . Allow chicken to cool slightly, then cut into 
four servings per bird. Serve with dressing 
and gravy. 


[60] 


[Con’t. next page] 































VARIATIONS (100 servings) 

Roast Duck . . . Prepare 100-125 lbs. young ducks (25 
birds). Use salt (5 oz.) and pepper (j4 oz.). In¬ 
crease roasting time to 3p2 hours. Turn occasion¬ 
ally to brown evenly. Divide duck into four 
portions. 

NOTE: Remove excess fat from roasting pan before 

making gravy. 

Roast Turkey . . . Prepare 75 lbs. of young turkeys. 
Increase salt requirement to 6 oz. and pepper to 
■)4 oz. Roast turkeys weighing up to 16 lbs. at 
325° F. approximately four hours, or until ten¬ 


der; turkeys weighing 16 to 20 lbs. at 300° F .; 
turkeys over 20 lbs. at 250° F. Baste turkeys 
frequently with pan drippings and turn occasion¬ 
ally to brown evenly. Roast turkeys until all 
traces of pink juice have disappeared from the 
meat. (To test, pierce thick part of drumstick 
with cook’s fork.) All turkeys should stand at 
least thirty minutes before carving. 

Suggestions for Leftovers 

Cold Sliced Chicken; Chicken and Ham Salad; Hot 
Chicken Sandwich; Baked Stuffed Peppers or On¬ 
ions make interesting leftover dishes. 


CHICKEN STEW 


No. 45 

FIRST . . . 

1. Thaw chicken, prepare for boiling. Leave 
whole. 

2. Chop celery and onions. Dice carrots. 

THEN ... 5 hours before serving: 

3. Place chicken in kettle, add salt, celery, onions 
and carrots. Cover with water. 

4. Cover tightly and heat to boiling point. Reduce 
heat and let simmer 3}4 to 4 hours or until 
tender. 

5. Skim excess fat and add sufficient new extra 
fat to make required 2)4 pounds. 

6. Heat fat, blend in flour, stir constantly. Allow 
to blend thoroughly but do not brown. This is 
the roux. 

7. Drain stock from meat. Stir into roux (mix¬ 
ture made in Step 6). Heat to boiling point, 
stirring constantly until thickened. Reduce 
heat and simmer about 10 minutes. 

8 . Remove meat from chicken bones. Remove 
and discard skin. Cut meat into 1 inch pieces. 

9. Combine meat, vegetables and gravy. Heat to 
serving temperature. 

NOTE: Serve hot with cooked rice or mashed po¬ 
tatoes. 

VARIATIONS (100 servings) 

Chicken Stew with Noodles or Dumplings . . . Drop 6 
pounds dry noodles or dumplings by spoonsfuls 
into stew. Cover tightly. Cook 15 to 20 minutes. 

Chicken Pie with Mashed Potato Crust . . . Pour chicken 
stew into greased baking pans. Cover with layer 
of mashed potatoes. Bake in hot oven (425° F.) 
until mixture bubbles and surface of potatoes is 
light brown. 


PORTION: 6-8 

oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chicken 

65 lbs. A.P. 
49 lbs. fully 
drawn 

— 

Celery, coarsely 
chopped 

2 lbs. 

% gal- 

Onions, coarsely 
chopped 

2 lbs. 

iy 2 gals. 

Carrots, diced 

2 lbs. 

y 2 gal. 

Salt 

6 oz. 

% cup 

Water, cold 

to cover 


Flour 

2 lbs. 

2 qts. 

Fat, melted 

2 Y 2 lbs. 
(variable) 

1 % qts. 
(variable) 



NOTE: Allow 3 / 4 -1 cup of stew per serving. Measure 
amount of stew per pan according to number of 
squares into which crust is to be cut. 

Chicken Pie with Biscuits or Biscuit Crust . . . Pour chicken 
stew into greased baking pans. Cover with biscuit 
dough in form of individual rounds or one large 
crust. If the latter, the dough must be pierced with 
point of a knife to allow escape of steam. Bake 
in hot oven (425° F.) until mixture bubbles and 
biscuits or biscuit crusts are brown. 

NOTE: Allow %-1 cup of stew per serving. Measure 
stew into each pan according to number of biscuits 
or squares per pan. 

Suggestions for Leftovers 

Creamed Chicken and Ham, Chicken Chop Suey, 
Chicken Jambolaya, Chicken with Spanish Sauce. 


[61 ] 


























No. 46 


CHICKEN AND VEGETABLE PIE 


FIRST . . . 

1. Make chicken stock. 

2. Remove chicken from bones and cut into 24" 
cubes. 

3. Peel and cut carrots into 34" cubes ; cut pota¬ 
toes into 34" cubes. 

THEN ... 1 hour before serving: 

4. Heat stock to boiling temperature. 

5. Blend fat, flour and salt to a smooth paste. 
Stir into stock. Cook mixture stirring con¬ 
stantly until thickened. 

6. Add chicken, potatoes, peas and carrots and 
blend thoroughly. Pour in baking pan. 

NOTE: Decide number of portions crust will serve 
per pan. Allow % cup mixture per crust-portion. 

7. Roll pie dough 34" thick. 

8. Place over chicken mixture in pan. Bake in 
hot oven (450° F.) 10 to 15 minutes or until 
mixture bubbles and pie crust is baked. 

NOTE: Biscuits or biscuit dough may be used in place 
of pie dough. If biscuit dough is used, pierce dough 
with point of knife at 3" intervals to allow escape 
of steam. 


PORTION: 7 oz. each 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chicken stock* 


3 gals 

Chicken fat or 
other fat melted 

1 lb. 4 oz. 

1 Vi Pts. 

Flour 

1 lb. 

Iqt. 

Salt 

2 y 2 oz. 

5 Tbsp. 

Pepper 

Vi oz. 

5Vi tsp. 

Chicken, cooked, 
cut in %" cubes 

14 lbs. E.P. 

65 lbs. A.P. 

(2 gals.) 

Potatoes, cooked, 
and in Vi" cubes 

3 lbs. 4 oz. 

Vi gal- 

Peas, canned, drained 

2 lbs. 4 oz. 

i / 2 No. 10 can 

1 qt. 

Carrots, cooked, 
cut in V 2 " cubes 

1 lb. 

Iqt. 

Pie dough** 

8 lbs. 



* Recipe No. 5. 

**See Baking Section. 


Suggestions for Leftovers 

Chicken Biscuit Roll or Chicken and Vegetable Hash. 


CHICKEN FRICASSEE 


No. 47 

FIRST . . . 

1. Thaw chicken, draw and prepare for boiling. 

THEN ... 5 hours before serving: 

2. Place chicken in kettle and cover with water. 
Add salt and pepper. Heat to boiling point. 
Reduce heat and simmer until tender—about 
3 34 or 4 hours. 

3. Remove meat from bones and cut in 134" 
pieces. 

4. Skim fat from broth. If necessary add suffi¬ 
cient melted fat to make required 3 lbs. Heat 
this fat and blend flour with it. Add hot 
chicken stock gradually; heat to boiling point, 
stirring constantly until thickened. Add evap¬ 
orated milk. 

5. Combine chicken meat with this sauce. 

6 . Serve very hot over mashed potatoes. (See 
variation for serving with rice or over hot bis¬ 
cuits.) 

VARIATIONS (100 servings} 

Chicken Fricassee with Rice . . . Cook 10 lbs. of rice. 


PORTION: y 2 to 3/4 lb. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 


65 lbs., A.P. 


Chicken 

49 lbs., fully 
drawn 

14 lbs., E.P. 

12-14 birds 

Water 

To cover 


Flour 

3 lbs. 

3 qts. 

Salt 

6 oz. 

% cup 

Pepper 

1 oz. 

3y 2 Tbsp. 

Chicken Fat (or other 
fat) 

3 lbs. 

l Vi qts. 



5 14y 2 -oz. 

Milk, evaporated 


cans 



( 8 V 3 cups) 



Serve chicken and gravy on 4 oz. portion of 
cooked rice. May also be served over hot biscuits. 

Suggestions for Leftovers 

Cool, cover, store in chill-box. Use within 24 hours. 


[ 62 ] 












































CREAMED CHICKEN OR TURKEY 


NO. 48 

FIRST . . . 

1. Prepare poultry for simmering. 

2. Make chicken or turkey stock. 

3. Remove chicken or turkey meat from bones 
and cut into 1" cubes. 

THEN ... 15 minutes before serving: 

4- Combine chicken stock, milk, and water. Heat 
to boiling temperature. 

5. Blend fat and flour to a smooth paste. Stir into 
stock. 

6- Cook mixture, stirring constantly, until thick¬ 
ened. Add chicken or turkey. Reduce heat and 
simmer ten minutes. 

7. Stir in salt and pepper. 

8 . Serve on very hot toast or split baking powder 
biscuit or boiled noodles or corn bread or 
boiled rice. 

NOTE: If sauce fhickens while standing during meal 

period, thin to proper consistency with chicken stock. 

VARIATIONS (100 servings) 

Creamed Chicken or Turkey with Ham ... 7 lbs. of 
chicken (E.P.) (27 lbs.. A.P.) or 7 lbs. of turkey 
(E.P.) (21 lbs., A.P.) cooked and 7 lbs. of ham, 
cooked and cubed. Add to sauce. Reheat and 
serve. 

Creamed Chicken with Eggs . . . Add 2 dozen coarselv 
chopped hard-cooked eggs to creamed chicken. 
Reheat and serve. 

Chicken or Turkey a la King . . . Add \ l / 2 lbs. cooked 
green peppers lit" available) and pimentos com¬ 


PORTION: 6 oz. (% cup) 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chicken or turkey 
cooked, cut into 

1 inch cubes* 

65 lbs. fowl 
A.P. 

14 lbs., E.P. 

r 

Chicken or Turkey 

Stock** 

Milk, evaporated 

4 14y 2 -oz. 
cans 

1 % qts. 

(6% cups) 

Water for Milk 


3 qts. 

Chicken fat, (or other) 
melted 

2 % lbs. 

P/s qts. 

(4y 2 cups) 

Flour 

iy 2 lbs. 

1 y 2 qts. 

(6 cups) 

Salt 

1 y 2 oz. 

3 Tbsp. 

(9 tsp.) 

Pepper 

!4 oz. 

3 / 4 Tbsp. 


* For Creamed Turkey use 
** Recipe No. 5. 

45 lbs., A.P. 



bined, finely chopped, to sauce and chicken. Green 
peppers should be cooked by simmering in water 
for 10 minutes. Mix (optional) 1 l / 2 cups egg 
yolks with enough milk to make a smooth mix¬ 
ture. Pour slowly into creamed chicken or turkey, 
stirring constantly. Heat about five minutes. Re¬ 
move from heat to prevent simmering after egg 
yolks are added. Serve at once. 

Suggestions for Leftovers 

Cool, store in small pan, cover, place in chill-box. 



[ 63 ] 



























Dressing 
and Stuffing 


Dressing is an important part of the menu, 
particularly when fowl is served. Vary the 
types of dressing according to supplies and 
your own imagination. Because of the quan¬ 
tities of dressing prepared, it is often cooked 
separately in a baking pan. However, if the 

No. 49 

FIRST . . . 

1. Crumble dav old bread. Soak in cold water 15 
minutes and drain. 

2. Chop celery and onions. 

THEN ... 1^2 hours before serving: 

3. Fry onions and celery until partially cooked. 

4. Combine bread, thyme, sage, salt and pepper ; 
then add cooked onions and celery. Mix lightly 
but thoroughly. 

5. Place in greased baking pan; cover with but¬ 
tered parchment paper. 

6. Bake in moderate oven (350° F.) 1 hour. 

7. If birds are to be stuffed : 4 pounds (1 gallon) 
dressing will stuff one 20 lb. turkey. 1 pound 
(1 qt.) dressing will stuff one 4 to 4]/ 2 lb. bird. 

VARIATIONS (100 servings) 

Cornbread Dressing . . . Use an equivalent amount of 
crumbled cornbread for the bread in Bread Dress¬ 
ing or Stuffing. 

Nut Dressing . . . Use any kind of nuts, chopped or 
whole (the amount will depend on the supply on 
hand, but 2 to 4 pounds will be sufficient), in 
Bread Dressing or Stuffing. 

Mushroom Dressing . . . Use 2 pounds mushrooms, 


dressing is put in the birds, remember that 
it will swell as it cooks, so stuff the birds 
lightly. 

Place the surplus dressing in a greased 
baking pan. Bake it in the oven with the 
bird for the last hour of cooking. 


YIELD: 25 pounds 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Bread 

15 lbs. 


Thyme 


1 Tbsp. 

Sage 

1 oz. 

Vi cup 

Salt 

2 oz. 

y 4 cup 

Pepper 


1 Tbsp. 

Onions 

3 lbs. 

4% pts. 

Celery and celery tops 

3 lbs. 

3 qts. 

Butter or other fat 

1 lb. 

2 cups 

Eggs, whole 


18 



chopped or whole, in Bread Dressing or Stuffing. 
If mushrooms are fresh, cook in fat with onions 
and celery. 

Oyster Dressing . . . Cook oysters over low heat in 
oyster liquor until edges begin to curl. Drain and 
add to Bread Dressing or Stuffing. Mix carefully. 
(1 gal. oysters). 

Fruit Dressing . . . Two (2) pounds cooked dried 
prunes or apricots, chopped, or 2 pounds raisins 
or apples, diced, may be added to Bread Dressing 
or Stuffing. 


BREAD STUFFING 






















Meat Recipes 


Americans consume more meat than any 
other nation in the world, not only for its 
flavor and “stick-to-the-ribs” quality, but for 
its health-building proteins, calories, vita¬ 
mins and minerals. Needless to say, a rugged 
life at sea makes meat an important item of 
shipboard feeding. 

Good meat deserves expert care and prep¬ 
aration so that none of its taste and nutritive 
value is lost. This care begins before meat is 
delivered to the vessel. 

How Fresh-Frozen Meat Is Packed 

Fabricated Beef is butchered into standard 
cuts, packaged and frozen. Most of the bones, 
excess fat, gristle and tendons have been re¬ 
moved according to specifications as to grade 
and weight. (Eliminating excess weight and 
routine butchering is a time-saver for the 
galley crew.) 

Lamb an d Veal are in carcass form, halved 
or quartered. 

Pork is classified according to cut, such as 
loins, shoulders, hams, etc. 

Smoked and Variety Meats are classified ac¬ 
cording to kind, such as frankfurters, cold 
cuts, tongue. 

Meat is a costly, perishable product and 
should not be allowed to stand on pier. It must 
be placed under refrigeration as soon as it is 
brought aboard ship. 

Defrost meats by removing from freezer 24- 
48 hours before using and thawing gradu¬ 
ally in chill box at temperatures from 32° F. 
to 45° F. 

Only limited time or lack of facilities 


should make it necessary to thaw meat at 
room temperatures, as this results in loss of 
meat juices. However, should it be unavoid¬ 
able, the meat can be unpacked, unwrapped 
and spread in such a way as to thaw uni¬ 
formly. Cover loosely with clean cloth or 
paper to protect from dirt. If meat is ground, 
do not remove original wrapping as evapora¬ 
tion will cause discoloration. 

Meat Cookery 

« 

Cook all types of meat at low temperatures 
to reduce shrinkage and retain juiciness and 
tenderness. Low temperatures lessen possi¬ 
bility of burning and spattering. If meat 
cooked at a low temperature does not brown 
readily, sprinkle sugar (with or without salt) 
over top, and meat will brown. 

Length of Cooking Time for meat depends 
on oven temperature, quality, size and style 
of cut, oven load and degree of doneness de¬ 
sired. Some meats must be well-done, others 
can be served according to personal prefer¬ 
ence of the crew. 

Beef can be rare, medium or well-done. 

♦ 

Veal is served well-done, but should not be 
cooked to the dry and shreddy stage. 

Lamb should be served medium-done with 
just a faint tinge of pink to be juicy and 
flavor ful. 

Fresh Pork should always be cooked to the 
well-done stage. There should never be a 
trace of pink in the interior of the meat or 
in the juices. Trichinosis (a disease caused 
by parasites) may result if fresh pork is not 
well-done. 




Smoked Pork is also cooked well-done. 
Ground meat, patties or meat loaf which 
contain any pork must also be well-done. 

Meat Thermometers are recommended as the 
most accurate means of determining when 
roasted meat is done. The thermometers 
should be inserted so that the bulb comes to 
the center of the largest muscle of the cut. 
The meat is then roasted until the thermo¬ 
meter reading indicates the desired degree 
of doneness. 

Seasoning is preferably done at the begin¬ 
ning, though any time is suitable. Salt pene¬ 
trates about one inch below the surface. 

Boning makes carving of roasts easier. 

Larding improves the flavor of lean meat cuts. 
Fat may be inserted into the meat with a 
larding needle or skewer or slices of cod fat, 
suet or salt pork back may be placed over the 
meat before cooking. 


Fat from roasts is a source of calories and 
should be used to good advantage. Render 
all excess fat from carcass meat as follows: 

How to Render Fat 

Trim fat, dice, or run through meat 
grinder. Place in heavy frying pan or sauce¬ 
pan over very low heat; cover and simmer 
gently, stirring frequently until all fat is 
melted out and only golden brown scraps 
remain. Fat should not be brown. Use or 
discard scraps, depending on recipe. 

Alternate Method 

Place diced or ground fat in upper part of 
double boiler over boiling water and allow 
to steam until all fat is melted out. 

Fat Salt Pork is treated as above before being 
used for seasoning. Fat that melts from meat 
is called “drippings” and can be used for 
basting, frying, or in soup stocks. 


BASIC METHODS OF COOKING MEAT 


There are two basic methods for cooking 
meat—by dry heat, or moist heat. 

Cooking with dry heat is roasting, broiling, 
pan-broiling, cooking in fat or frying. It is 
a method best for tender cuts such as roasts, 
steaks and chops. 

Cooking with moist heat is cooking with 
liquid, such as stewing, simmering and brais¬ 


ing. It is for less tender cuts and breaks down 
and softens tough connective tissue. It is a 
method best for such cuts as flank, plate, 
navel, tip end of sirloin butt, top and bottom 
round. 

Following are specific instructions for all 
types of meat cooking. 


HOW TO ROAST 


Season meat and place on rack, if avail¬ 
able, or pan, fat side up. Do not baste; melt¬ 
ing fat keeps meat moist. Do not sear; this 
does not help meat retain juices. Meat and 
gravy will brown without searing. Do not 
use water; constant low temperatures pre¬ 
vent drippings from burning. If heat can¬ 
not be kept constant, water may be used in 
small amounts only. Do not cover; this causes 


steam to surround meat and cut becomes a 
“pot roast” (moist heat method to be de¬ 
scribed later.) 

Boneless roasts in pans are turned once 
or twice to cook uniformly; if meat is roasted 
on rack, turning is unnecessary. 

Roast at a constant temperature of 325° 
F. for best flavor, juiciness and.tenderness. 


[66] 




Meat Cuts Suitable for Roasting 


BEEF 

LAMB 

PORK 

VEAL 

Inside (top) Round 

Grade A and AA 

Leg, Boneless 

Fresh Ham 

Leg, Boneless 

Outside (bottom) 

Round Grade A and AA 

Loin, Boneless 

Fresh Pork 

Loin, Boneless 

Knuckle (Sirloin Tip) 

Ground Lamb 

Fresh Shoulder and 

Ground Veal 

Tenderloin 

Boneless Sirloin Butt 

Strip Loin 

Boneless Rib 

Inside Chuck Grade 

A and AA 

Ground Beef 


Butt 

Picnic 

Smoked Ham 

Canadian Style Bacon 



Approximate Timetable for Roasting... Oven Temperature 325° F. 


KIND OF MEAT 

WEIGHT 

APPROX. COOKING TIME PER LB. IN MINUTES 


(LBS.) 

RARE 

MEDIUM 

WELL DONE 

Beef, boneless 

6 

to 

8 

25 to 30 

30 to 35 

35 to 40 

Lamb, boneless 

3 

to 

6 

Never rare 

35 to 40 

40 to 45 

Pork, boneless 

4 

to 

6 

Always well done 

Always well done 

45 to 50 

Veal, boneless 

4 

to 

6 

66 66 66 

66 66 66 

40 to 45 

Ham, smoked 

8 

to 

10 

66 66 66 

66 66 66 

30 

Ham, smoked 

10 

to 

12 

66 66 66 

66 66 66 

25 

Ham, smoked 

12 

to 

14 

66 66 66 

66 66 66 

20 

Ham, smoked 

14 

to 

16 

66 66 66 

66 66 66 

20 

Ham, smoked, picnic 

4 

to 

8 

66 66 66 

66 66 66 

35 to 45 



Internal Temperatures With Oven Temperature at 325° F. 

APPROXIMATE COOKING TIME 

STAGE PER POUND 

KIND OF MEAT OF MEAT THERMOMETER READING - 

DONENESS BONELESS BONE-IN 


(Minutes) (Minutes) 


Beef 

Rare 

140° F. 

25 

to 

30 

15 

to 

20 

Beef 

Medium 

160° F. 

30 

to 

35 

20 

to 

25 

Beef 

Well Done 

ill 

o 

O 

35 

to 

40 

25 

to 

30 

Veal 

Well Done 

170° F. to 180° F. 

40 

to 

45 

30 

to 

35 

Lamb 

Medium 

• 

u_ 

o 

o 

35 

to 

40 

25 

to 

30 

Lamb 

Well Done 

Li 1 

o 

O 

CO 

40 

to 

45 

30 

to 

35 

Pork, fresh 

Well Done 

185° F.. 

45 

to 

50 

30 

to 

35 

Pork, srrfoked 

Well Done 

170° F. 

25 

to 

35 

20 

to 

30 



[67] 

















































HOW TO PAN-BROIL OR GRIDDLE-BROIL 


Place meat on pan or griddle over heat. 
Do not grease as enough fat melts to keep 
meat from sticking. Brown meat, turning 
frequently. Season with salt and pepper on 
each side after browning. Continue .cooking 
at moderate temperatures ( just below smok¬ 


ing point). Do not allow fat to collect as 
meat will fry. Remove excess fat. Do not 
add water. Do not cover. Cook to desired 
doneness. When juices appear on surface and 
meat is firm to touch, it is well done. See 
table below for cuts suitable for broiling. 


Meat Cuts Suitable for Broiling (Direct Heat, Griddle or Pan) 


BEEF 

LAMB 

PORK 

VEAL 

Sirloin Steak (cut from strip loin) 

Leg of Lamb Steaks 

Smoked and Fresh Ham 

Leg of Veal Steak 

Inside (top) Round Steak 

Grade A & AA 

Loin Chops 

Bacon, sliced 

Loin Veal Chops 

Knuckle (Sirloin Tip) Steak 

Grade A & AA 


Shoulder butt, picnic, 
sliced 


Tenderloin 


Canadian style bacon, 
sliced 


Top Sirloin Butt, thick end 

Liver, sliced 

Liver, sliced 

Liver, sliced 

Boneless Rib Steak 

Inside Chuck Steak 

Ground Beef 


Note: Fresh pork should 
never be broiled or pan- 
broiled. Need for pork to 
be well-done leads to 
dryness if broiled. 

Note: Veal should never 
be broiled or pan-broiled 
because of tendency to 
dryness. 


HOW TO PAN-FRY OR GRIDDLE-FRY 


Slice meat thin. If preferred, dredge in 
flour. Brown quickly on both sides in small 
amount of hot fat. (Note how pan or griddle- 
frying differs from griddle-broiling in which 
no fat is added.) Season with salt and pepper 


on each side after browning. Turn occasion¬ 
ally to insure even cooking. Do not cover as 
meat will then braise. Cook at moderate tem¬ 
perature until done. See table below for cuts 
suitable for griddle, pan or deep-fat frying. 


Meat Cuts Suitable for Griddle—Pan—or Deep-Fat Frying* 


BEEF 

LAMB 

PORK 

VEAL 

VARIETY MEATS 

Inside Round Steak (Grade A & 

AA pounded and scored) 

Liver, sliced 

Fresh Ham 

Steaks 

Leg Steak or 
Cutlet 

Frankfurters 

Sirloin-Butt Steak 

Leg Steaks 

Loin Chops 

Loin Chops 

Bologna, sliced 

Knuckle, Sirloin tip 

Grade A & AA 

Tenderloin Steak 

Loin Chops 

Tenderloins, 
Shoulders, 
Picnic and 

Butt, sliced 
Smoked Ham, 
sliced 

Canadian 

Bacon, sliced 
Sausages 

Liver, sliced 

Luncheon Meat, 
sliced 

Liverwurst, 

sliced 


*ln most instances, deep-fat frying is confined to breaded pork or veal cuts. 


[68] 






















HOW TO DEEP-FAT FRY 


Place food to be fried in a long-handled 
wire basket and immerse basket in deep ket¬ 
tle partially filled with hot fat. For best re¬ 
sults use a frying kettle just large enough 
for the amount of food being fried. Use the 
smallest quantity of fat possible. Observe the 
fat level indicated on the equipment or fill 
kettle about one-half full of fat. This pre¬ 
vents fat bubbling over edge of kettle as food 
is added. This is important in case ship is 
rolling. 

During actual frying, control tempera¬ 
tures carefully. Keep temperature of frying 
fat under 380° F., as fat heated over 400° 
F. will burn, scorch, and break down. Check 
temperatures at regular intervals with a 
thermostat or a thermometer. 

Regulate coal or oil burning ranges to 
prevent the flame from flaring near the sur¬ 
face of the fat. Plot fat splashed on a hot 
surface burns and scorches. In electrically 
heated equipment, keep heating element clean 
of burnt fat and food particles. Follow recipe 
directions for length of time food should fry. 
“Turnover’’ means adding fresh fat to com¬ 


pensate for fat lost through absorption by 
food during frying. Rapid turnover helps 
keep fat fresh. 

Taste samples of fried food before prepar¬ 
ing the whole batch to be sure fat is still 
good. Replace frying fat whenever fried 
foods begin to have the taste of ‘‘used fat.” 

How to Take Care of Frying Fat 

Proper care of frying fat is important for 
flavor, quality, wholesomeness and economy. 
After each use, strain and clear the fat of 
sediment. To clear frying fat quickly, strain 
through several thicknesses of cheesecloth. A 
more thorough method of clearing fat is to 
pour it into a separate stock pot and allow 
to cool but not harden. Carefully sprinkle 
the surface with water. The water will settle 
to the bottom, carrying with it particles of 
burnt food. The clear fat can be poured oft" 
the top of the water and sediment can be 
drawn off from the bottom by means of a 
spigot. An accumulation of burnt food par¬ 
ticles causes excessive smoking and deteri¬ 
oration of the fat. 


HOW TO BREAD FOODS 

Have four shallow pans within easy reach. 
In the first three, place the following approxi¬ 
mate amounts for 100 servings: 


1st. pan 


INGREDIENTS 

WEIGHT 

MEASURE 

2 . 

f Mix together: 

) flour . 

j salt . 

....2 lbs. 

. . .2 qts. 


.... 4 oz . 

...y 2 cup 


[ pepper . 

Mix: 

... .^2 oz. 


3. 


2nd. pan - 


milk, evaporated ...1 14-oz. can - 

water .. 1 pt. 

Add: 

beaten eggs .. 10 eggs 


(1 Pt.) 

3rd. pan dried bread crumbs. . 2 lbs.2 qts. 

( Use the fourth pan to hold breaded foods 
• pan j between operations. 

(NOTE: for croquettes, the seasoning may be 
omitted.) 


FOR FRYING IN DEEP FAT 

1. With both hands dredge or roll all of the 
meat, fish or croquette in the seasoned 
flour. Transfer the floured foods to the 
empty pan. 

With one hand, dip the floured foods 
into the egg-milk mixture and then place 
in the crumbs. 

At the same time, pat the crumbs onto the 
dipped food with the other hand. Then 
lay breaded food aside until ready to fry. 

NOTE: In breading large quantities, some of the 
crumbs will become soggy and should be sifted from 
time to time to remove lumps. Using hands as sug¬ 
gested will keep one hand reasonably clear of sticky 
ingredients. If egg-milk mixture is to be used again 
the same day (which is unlikely) it may be stored in 
chill box. Otherwise, prepare only enough for imme¬ 
diate use and discard the leftover, since it spoils 
easily. 


[69] 

















HOW TO MAKE A STEW 


Cut meat into one-inch cubes and season 
with salt and pepper. (Dredging meat in 
flour and browning on all sides in hot fat 
makes stew tastier.) Put meat in kettle and 
cover entirely with water. Do not use water 
from hot faucet as it contains rust or boiler 
compound. Cover kettle and simmer at about 
185° F.-200 0 F. Remove excess fat floating 
on surface. Cook for about hours, or 
until tender. Add vegetables just long enough 
before meat is done to allow them to cook. 
Follow recipe directions for ingredients, etc. 

How to Simmer 

Cover meat completely with boiling water. 
Do not use water from hot faucet as it con¬ 
tains rust or boiler compound. Season with 
salt and pepper. Spices or herbs may be 
added for extra flavor. Cover kettle and 


cook meat until tender. Do not boil. Sim¬ 
mering retains juices, flavor and firmness of 
meat. Add vegetables just long enough be¬ 
fore meat is done to allow them to cook. Use 
the stock in which the meat is simmered for 
soups and sauces. 


Time-Table for Simmering 




Approx. Cooking 

Kind of Cut 

Average Weight 

Time Per Pound 


(Pounds) 

(Minutes) 

Ham, smoked 

8 to 10 

30 

Ham, smoked 

10 to 12 

25 

Ham, smoked 

12 to 14 

20 

Ham, smoked 

14 to 16 

-20 

Ham, smoked 
picnic 

4 to 8 

35 to 45 

Beef, corned 

4 to 6 

40 to 50 

Beef, fresh 

4 to 6 

40 to 50 



Meat Cuts Suitable for Stewing and Simmering 


BEEF 

(LESS TENDER CUTS) 

\/C A 1 

LAMB 

PORK 

V LAL 

Boneless Neck 

Boneless Chuck Trimmings 

Shoulder, boneless or 
bone-in 

Fresh 

Spareribs 

Pigs Feet 

Shoulder, boneless, or 
bone-in 

Boneless Brisket 

Shank, boneless or 
bone-in 

Hocks 

Neck, boneless or 
bone-in 

Boneless Short Plate 

Neck, boneless or 

Smoked 

Shank, boneless or 

Heel of Round 

bone-in 

Ham 

Picnic 

bone-in 

Trimmings from boneless Rib, Strip 
loin and Sirloin Butt 

(Large cuts of lamb are 

Corned 

(Large cuts of veal are 
not cooked in water) 

Corned 

Brisket 

not cooked in water) 

Spareribs 

Pigs Feet 

Hocks 

Variety Meats 

Heart, Tongue, Kidneys 

Boneless Short Plate and Navel 


Shoulders 



HOW TO 

Season with salt and pepper, herbs and 
spices. Certain vegetables, such as carrots, 
onions and peas may be added for variety in 
flavor during the cooking process. Brown 
meat slowly on all sides in hot fat. Dredge 
with flour, if desired, to aid browning. This 
develops aroma, flavor, and color. Add only 


BRAISE 

a little liquid to keep flavor and color. 

Use a roasting pan in the oven, or top of 
the range, or steam-jacketed kettle. Keep 
meat covered to retain steam and tenderize 
meat. Cook at low temperature (300° F.) 
to decrease shrinkage and increase juiciness 
and flavor. Cook until tender. 


[70] 



























Meat Cuts for Braising (Less tender cuts, except pork) 


BEEF 

LAMB 

PORK 

VEAL 

Outside (bottom) round 

Inside (top) round 

Heel of Round 

Bottom Sirloin Butt 

Shoulder Clod 

Inside Chuck 

Bottom Chuck 

Boneless Neck 

Boneless Plate and Short Navel 

Boneless Brisket 

Shoulder, boneless or 
bone-in 

Shank, boneless or 
bone-in 

Neck, boneless or 
bone-in 

Loin Chops 

Leg Steaks 

Shoulder Steaks 

Spareribs 

Hocks 

Tenderloins 

Shoulder, boneless or 
bone-in 

Shank, boneless or 
bone-in 

Neck, boneless or 
bone-in 

Variety Meats 

Liver 

Hearts 

Kidneys 


Timetable for Braising Meat (Simmering Temperature) 


KIND OF CUT 

AVERAGE THICKNESS 

APPROX. COOKING TIME 

BEEF: 

Steaks, boneless 

V 2 3 A inch 

1 to IV 2 hours 

Swiss Steak 

1 to V /2 inches 

2 to 3 hours 

Pot roast or "soft” roast 

6 to 8 pounds 

3 to 4 hours 

Fricassee or Stew 

1 inch pieces 

V 2 to 2 hours 

VEAL: 

Cutlets (Chops or Steaks^ 

V 2 to % inch 

45 to 60 minutes 

Breaded slices 

V 2 to % inch 

45 to 60 minutes 

Fricassee or Stew 

1 inch pieces 

U /2 to 2 hours 

LAMB: 

Chops 

V 2 to % inch 

45 to 60 minutes 

Fricassee or Stew 

1 inch pieces 

V/i to 2 hours 

PORK: 

Chops and Steaks 

V 2 to % inch 

45 to 60 minutes 

Fricassee 

1 inch pieces 

IV 2 to 2 hours 

Spareribs 

individual servings 

1V 2 to 2 hours 





[ 71 ] 
























HOW TO CARVE MEATS 


There are certain tricks to carving that 
make the bones of a cut easier to find and 
help the carver serve equal portions. Detailed 
instructions pertaining to the cuts most fre¬ 
quently served aboard vessels will show even 
the most hesitant beginner how to carve like 
an expert. The first rule of carving is to 
use a sharp knife. The correct method of 
sharpening a knife is shown below. Instruc¬ 
tions for carving the various cuts of meat 
are given on the pages that follow. 



1. The steel is used to true the blade and 
keep the edge in perfect condition. Hold the 
steel firmly in the left hand, thumb on top 
of the handle, with the point upward and 
slightly away from the body. Place the heel 
of the blade against the far side of the tip 
of the steel. The steel and the blade should 
meet at a slight angle, about 25 degrees. 



2. Bring the blade down across the 'steel 
toward the left, hand with a quick swinging 


motion of the right wrist and forearm. The 
entire edge should pass lightly over the steel. 



3. Bring the knife into position again with 
blade against the near side of the steel. 

Repeat the same motion, passing the blade 
over the steel. Alternating from side to side, 
a dozen strokes will true the edge. 

Be sure to take proper care of knives. 


Carving a 
Standing Rib Roast 



1. This cut is roasted with the short ribs 
and backbone already removed, making the 
carving easier as only the rib bones remain. 
Arrange the roast with the small cut surface 
up and the rib side to your left. Insert the 
fork firmly between the two top ribs. 


[72] 




















2. From the far outside edge slice across 
the grain toward the ribs. Make the slices an 
eighth to three-eighths of an inch thick. Re¬ 
lease each slice by cutting close along the rib 
with the knife tip. 



3. After each cut. remove the slice with 
the blade of the knife and the fork. 


roast on the top side an inch or two from the 
end where carving starts. Slice across the 
grain toward the fork from the roast’s end. 



2. Uniform slices of an eighth to three- 
eighths of an inch thick make desirable serv¬ 
ings. As each slice is carved, lift it with the 
blade of the knife. Remove each cord only as 
you come to it. Sever cord with the tip of the 
blade, loosen it and allow it to drop. 

Carving a 
Baked Whole Ham 

The ham will lie with fat or decorated side 
on top. Arrange it so the shank end is to the 
carver’s right. The thin side of the ham from 
which the first slices are made, will be near¬ 
est or farthest from the carver depending on 
whether the ham is from the right or left side 
of the carcass. The illustrations show a left 
ham with the first slices cut on the side 
nearest the carver. 


Carving a 
Rolled Rib Roast 



1. Arrange the roast with the larger cut 
surface down. Push the fork firmly into the 



1. Insert the fork and carve a number of 
slices parallel to the length of the ham on 
the side nearest you. 


[73] 

























2. Turn the ham so that it rests on the 
surface just cut. Hold the ham firmly with 
the fork and cut a small wedge from the 
shank end. By removing this wedge the suc¬ 
ceeding slices are easier to cut and to release 
from the bone. Keep the fork in place to 
steady the ham and cut thin slices down to 
the leg bone. The diagram above shows the 
position of the bones in an average ham. 



3. Release slices by cutting along bone at 
right angles to slices. By following this 
method you will quickly learn to get ham 
slices of uniform size and thickness. 



4. For more servings turn the ham back 
to its original position and slice at right 
angles to the bone. 


Carving a Pork Loin Roast 



This is a very simple roast to carve as the 


backbone will already have been removed be¬ 
fore the cut is cooked. Arrange the roast so 
that the rib side faces you. This makes it 
easy to follow the rib bones, which are the 
guides for slicing. Make sure of the slant of 
the ribs before you carve as all ribs are not 
perpendicular to the pan. Insert the fork 
firmly in the top of the roast. Cut close 
against both sides of each rib. You alter¬ 
nately make one slice with a bone and one 
without. Roast pork is more tempting when 
sliced fairly thin. In a small loin each slice 
may contain a rib; if the loin is large it is 
possible to cut two boneless slices between 
ribs. Two slices per person are usually served. 


Carving a 

Cushion Lamb Shoulder 



Boneless and easy to carve. Cut slices 
about three-eighths of an inch thick through 
the meat and dressing. 


[74] 























































Carving a Beef Tongue 


Carving a Beef Brisket 



Slice off excess tissue and cartilage from 
the large end of the tongue. Continue mak¬ 
ing thin, even and parallel slices. This gives 
lengthwise slices from the small end of the 
tongue. 



Place on the platter with the round side 
away from you. Trim off excess fat. Make 
slices in rotation from three sides. Slices 
should be thin and at a slight angle. Carving 
in this way makes all cuts across the grain. 


General Tips to the Carver 


Bones in the meat cut get in your way if 
you don’t know where to expect them. Inves¬ 
tigate before you start to carve to see where 
the bones are. Constant practice will give 
you an accurate idea of where these bones lie. 

An important rule of carving is: Cut 
across the grain. If you cut with the grain, 


long meat fibers give a stringy texture to 
the slice. Steaks are the exception. Carv¬ 
ing requires a sharp knife. A little practice 
will develop expert handling of the knife. 
Avoid changing the angle of the blade while 
making a slice; neat, uniform slices look 
better and go farther. 


CURING AND SALTING MEATS 


If, at sea, you have complete refrigerator 
breakdown, you can partially save your fresh 
frozen meats by curing them or salting them. 
To cure frozen meats, clean out as many 
G. I. cans as you need and use them as curing 
vats. Mix a brine solution (called pickle) by 
filling a can with fresh water and adding 
salt to the water until the water will no longer 
dissolve the salt. Then put meat and brine 
into the G. L cans at a ratio of 100 pounds 
of meat to 5^2 gallons of brine. Every ten 


days transfer meat into another can and 
add new brine. (This is called overhauling). 

NOTE: A G.l. can is galvanized so you may find iron 
rust on the meat. Scrape or trim rust areas before 
using. 

Dry Salting Meats—to preserve meats by dry 
salting, rub surface of meat with fine salt 
and then stack meat in piles with salt banked 
tight all around. Cover the pile of meat with 
salt so completely that no meat is showing. 
Before using meat—soak in fresh water to 
wash out some of the salt. 


WHAT TO DO WITH LEFTOVER MEAT 


Meat is easy to use a second time. Slice left¬ 
over roasts thin and serve cold or use in 
sandwiches for night lunches. Cooked beef, 


veal, lamb, pork and ham may be used in 
stew, croquettes, sauces, etc. Season well. 
Make full use of leftover meats always. 


[75] 










BEEF CHILI CON CARNE 


NO. 50 

FIRST . . . 

1. Thaw ground meat. 

2. If dry beans are used, pick over and wash. 
Cover with water and soak overnight. 

3. Add water to soaked beans, cover and cook at 
simmering temperature for 3 to 3^2 hours or 
until beans are tender. If canned beans are 
used, add at Step 7. 

4. Remove large pieces of gristle from meat and 
add to stock pot. 

5. Chop onions fine. Crush garlic. 

4 

THEN . . . \y 2 hours before serving: 

6. Brown meat in pan on top of range. Pour off 
approximately 1 cup of fat and saute the on¬ 
ions and garlic in this fat until well browned. 
Then add onions and garlic to meat. 

7. Add beans and remaining ingredients to meat 
in pan. 

NOTE: If preferred, beans may be kept separate and 

mixed with chili when served. 

8. Cook at a simmering temperature for approxi¬ 
mately 1 hour. Add liquid if needed. 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, kidney, canned 
or 

Beans, kidney, dry 

8 lbs. 

3 No. 10 cans 

3y 3 qts. 

Beef, ground 

25 lbs. 

3 gal. 

Onions, chopped 

2y 2 lbs. 

3% pts. 

Garlic, crushed 

* 

10 cloves 

Chili powder, ground 

2 oz. 

y 2 cup 

Paprika 

4 oz. 

1 cup 

Salt 

6 oz. 

y 2 cup 

Tomato paste 

iy 2 lbs. 

4 6-oz. cans 

Tomatoes, crushed 

6 lbs. 6 oz. 

1 No. 10 can 

Cayenne pepper 


Vi tsp. 

Bay leaf 


4 leaves 

Meat stock 


Vi gal. 

(if needed) 



9. Serve very hot in bowls or over cooked rice. 

Suggestions for Leftovers 

Reheat and offer for service again. 


NO. 51 BROWN 

FIRST . . . 

1- Thaw meat. 

• 2. Cut meat into 1" cubes. This will yield ap¬ 
proximately 25 pieces to 1 pound. 

3. Assemble vegetables. Cube carrots and pota¬ 
toes. Quarter onions. Dice celery. 

THEN . . . 4y 2 hours before serving: 

4. Mix flour, salt and pepper. Dredge meat in 
seasoned flour. 

5. Cook meat in fat until well browned, stirring 
constantly. 

6 . Add Sy gallons of water. Cover. Let simmer 
2 Yz to 3 hours. Remove excess fat. 

7. Add onions, carrots, potatoes, celery. Let sim¬ 
mer 40-45 minutes longer. Season if desired. 

8. Heat canned peas separately. 

9. Serve equal proportions of meat and vege¬ 
tables. Garnish with peas. 

VARIATIONS (100 servings) 

Irish Stew . . . Prepare recipe for stew but do not 

brown meat before simmering. Add any of the 

following combinations of vegetables: turnips 

and celery; lima beans and turnips; onions, apples 

1 


STEW 


PORTION: 1 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, boneless, (trimmed 
plate neck, top rib 
cover, heel of round) 
in 1" cubes 

33 lbs. 

— 

Salt 

6 oz. 

% cup 

Pepper 

Vi oz. 

5Vi tsp. 

Flour, sifted 

iy 2 ibs. 

1 Vi qts. 

Fat 

iy 2 ibs. 

3 cups 

Water 


5 } /i gals. 

Onions, small quartered 

8 Ibs. 

iy 2 gals. 

Carrots, sliced or cubed 

8 Ibs. 

iy 2 gals. 

Potatoes or turnips,cubed 

8 Ibs. 

iy 2 gals. 

Celery (optional) 

4 Ibs. 

4 qts. 

Peas, canned (optional) 

4Vi Ibs. 

1 No. 10 can 

Additional salt and 
pepper if desired 


— 



and celery; okra, tomatoes and celery; carrots, 
onions, and string beans. Total weight of vege¬ 
tables should be approximately 33 pounds. 


[Con’t. next page] 


























































Spanish Stew . . . Prepare recipe for stew. Add: 1 Xo. 
10 can tomatoes, 8 pounds chopped onions, 5 
pounds chopped green peppers (if available) 2 
pounds diced and cooked bacon to meat stock. 
Cook until meat is tender. Drain. Use meat stock 
to prepare gravy. Add pint Worcestershire 
sauce to gravy. 

Ragout . . . Prepare recipe for stew, substituting to¬ 
matoes and chopped green peppers for carrots, 
turnips and peas. Paprika, Worcestershire sauce, 
bay leaves and parsley may be used for season¬ 
ing. Weight of vegetables should be approxi¬ 
mately 33 pounds. 


Meat Pie with Cover . . . (biscuit, pie crust or potato) 
. . . Prepare recipe for stew, reducing cooking 
time to two hours. Place stew in baking pans. 
Cover with biscuit crust using 8 pounds flour; 
pie crust using 8 pounds flour; or mashed pota¬ 
toes using 40 pounds A.P. potatoes. 

NOTE: Leave openings in pie crust and biscuit crust 
for steam to escape. Bake in hot oven 425° F. until 
brown. 

Suggestions for Leftovers 

Use in one of the above variations. 


No. 52 BEEF GOULASH 


FIRST . . . 

1. Thaw meat. 

2. Trim and cut meat into 1 inch cubes. 

3. Chop onions and mince garlic. 

THEN ... 4 hours before serving: 

4. In pan on top of range saute onions in fat 
until clear. 

5. Dredge meat in flour. 

6. Brown floured meat in the fat-onion mixture. 

NOTE: Don't let onions burn. 

7. Add garlic, salt and paprika to meat. 

8. Add canned tomatoes. Cover pan tightly. 

9. Let simmer about 3 hours or until beef is 
tender. Add more liquid if needed. 

NOTE: Remove excess fat. 

10. Serve goulash with cooked rice or noodles. 


PORTION 

: 3% oz. meat; 7 oz. 
SERVINGS: 100 

total 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, plate or other 

beef trimmings, 

40 lbs. 

— 

boneless 1" cubes 

Flour, sifted 

1 lb. 

4 cups 

Onions, chopped 

4 lbs. 

3 qts. 

Beef or bacon fat 

F /2 lbs. 

3 cups 

Garlic, minced 


3 cloves 

Salt 

4 oz. 

y 2 cup 

Paprika 

1 oz. 

33/4 Tbsp. 

Tomatoes 

12 lbs., 12 oz. 

2 No. 10 cans 
( 6 V 2 qts.) 





Suggestions for Leftovers 

Meat may be removed from sauce and used in 
Stuffed Peppers, Southern Beef Hash or Meat Cro¬ 


quettes 


No. 53 CORNED 

FIRST . . . 

1. Dice cooked corned beef, trimming excess fat. 
Chop onions, dice potatoes. 

THEN ... 1 V 2 hours before serving: 

2. Mix diced meat, potatoes, onions, salt pepper 
and stock. 

3. Melt fat in baking pans. Add hash, spread 
evenly in pan and bake in slow oven (325° 
F.) about 1 hour. If hash browns too quickly, 
cover with greased paper. 

4. Cut hash into squares for serving. Use cake 
turner to serve hash hot, brown side up. 

Suggestions for Leftovers 

If this is second use of corned beef, discard leftovers. 

If this is not second use, use in Ailing for Stuffed 

Peppers or Croquettes. 


BEEF HASH 


PORTION: 1 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Corned beef, cooked, 
diced 3/ 8 "* 

23 lbs. 

23/ 4 gals. 

Potatoes, cooked, 
diced 3 /g" 

20 lbs. 

2 % gals. 

Onions, minced 

5 lbs. 

3 3 / 4 qts. 

Pepper 

'/ 4 oz. 

3/4 Tbsp. 

Stock 

— 

1 gal. 

Fat, melted 

1 lb. 

2 cups 


•Leftovers from simmered corned beef or canned corn beef may be 
used. 


[77] 





































BRAISED OR POT ROAST OF BEEF 


NO. 54 


1. Thaw beef. Cut into 6 to 8 pound pieces. 
Wipe with clean damp cloth and place meat 
in pan. 

NOTE: Do not wash meat with running water. 


THEN ... 4 hours before serving: 

2. Add melted fat to pan and brown meat on all 
sides. Keep turning all pieces from side to 
side. 

3. Add hot beef stock (or water) and onions to 
pan. Sprinkle with salt and pepper. 

NOTE: If water is used, it should be drawn from cold 
water faucet. 

4. Place in slow oven (300-325° F.) and cover. 
Continue to simmer for about 3 hours. 

NOTE: Watch oven temperature. Do not allow 
liquid to boil. 

5. Turn meat occasionally while cooking and add 
water so that there is always at least one inch 
of water in bottom of pan. 

6. When meat is cooked, remove from pan. Al¬ 
low to stand in fresh pan on cool edge of 
range while gravy is being made from the 
dripping. 

7. Slice across grain in % inch slices, as ordered. 

VARIATIONS (100 servings) 

Beef a la Mode . . . Add 3 lbs. (4i gallons) diced 
carrots and 1 No. 10 can (^4 qts.) crushed to¬ 
matoes to pot roast 30 to 45 minutes before the 
meat is done. (Step 4.) Serve the vegetables in 
the gravy as a sauce over the sliced meat. 


PORTION 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Brisket, eye or bottom 
chuck, clod of boneless 
beef, cut in 8 to 10 lb. 
pieces, trimmed 

42 lbs. 

— 

Fat, melted 

8 oz. 

1 cup 

Salt 

6 oz. 

%cup 

Pepper 

y 2 oz. 

5y 2 tsp. 

Beef stock or water 


1 qt. 

Onions,sliced orchopped 

4 lbs. 

3 qts. 



Braised Beef with Vegetables . . . Add 3 lbs. carrots, 
3 lbs. turnips and 3 lbs., celery, all diced in 
inch cubes to pot roast, about 40 minutes before 
roast is done. (Step 4.) Serve the gravy as a 
sauce. 

Beef Pot Roast, Spiced . . . Use 1 qt. vinegar (in place 
of one-half water), 1 oz. cloves and 8 bay leaves. 
Add vinegar to liquid before braising. (Step 3.) 
Tie spices in cheese-cloth bags. When meat is 
tender, remove spice bag and use liquid for mak¬ 
ing gravy. 

Beef Pot Roast, Yankee Style . . . Add 6 lbs. diced car¬ 
rots, 3 oz. parsley (optional), 8 bay leaves, 1 tsp. 
thyme and 1 No. 10 can tomatoes to pot roast at 
step 3. Garlic optional. 

Suggestions for Leftovers 

Cold Sliced Meat; Meat Salad; Diced Beef in Brown 

Sauce. 


No. 55 DICED BEEF IN BROWN SAUCE 

FIRST . . . 

1. Cooked meat should be trimmed and diced. 

Remove excess fat and fiber. 

2. Peel and chop onions. 

THEN ... 1 hour before serving: 

3. Saute onions in melted fat until onions are 
clear. 

4. Add flour, stir until blended thoroughly. Cook 
until flour is brown. Stir constantly. 

5. Heat stock to boiling temperature and add 
gradually to flour mixture, stirring constantly. 

Cook until mixture boils vigorously. Remove 
from heat. 

6. Add diced beef, salt and pepper. Reheat. 

7. Serve over cooked rice or toast. 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, cooked, diced" 1 

23 lbs. 

23/ 4 gals. 

Onions, chopped 

2y 2 lbs. 

1 3 ,4 qts. 

Bacon fat, melted 

2 lbs. 

1 qt. 

Flour, sifted 

iy 2 lbs. 

1 y 2 qts. 

Meat stock, hot 


3 gals. 

Salt 

2 oz. 

4 Tbsp. 

Pepper 

y 4 oz. 

3/t Tbsp. 


‘Roast, pot roast or steak, 
in combination. 

Lamb or veal 

may be used alone or 


[78] 





































BRAISED BEEF STEAK 


NO. 56 

FIRST . . . 

1. Thaw meat, trim and wipe with clean, damp 
towel. 

2. Cut meat across the grain into 7 ounce steaks, 
approximately 4" x 5" and £4" to 1" thick. 

THEN . . . 3y 2 hours before serving: 

3. Sift flour, salt and pepper into large flat pan. 
Dredge steaks on all sides with seasoned flour. 

4. Heat melted fat in shallow cooking pan and 
brown steaks on both sides. 

5. Place steaks in even rows in roasting pan and 
add water to depth of 1 inch. Cover. Cook in 
slow oven (325° F.) about two hours or until 
steaks are tender. Remove excess fat from 
top. 

NOTE: If cooked so that liquid boils, meat may 
toughen. 

6. Serve steaks carefully with a large serving 
spoon. 

NOTE: During serving period, keep steaks covered 
with pan liquid to prevent their turning dark. 


PORTION: 7 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, trimmed, boneless, 
bottom or top round, 
tip of boneless butt 

44 lbs. 


Flour, sifted 

2 lbs. 

2 qts. 

Salt 

6 oz. 

3 4 cup 

Pepper 

Vi oz. 

5V 2 tsp. 

Fat, melted 

2 lbs. 

1 qt. 

Water 


For pan 



VARIATIONS (100 servings) 

Country Fried Steaks . . . Prepare steaks the same as 
braised steaks and serve with cream pan gravy. 

Beef Steaks Smothered with Onions . . . Brown beef 
steaks. Cover with 25 pounds (4^4 gals.) of 
partly cooked onions instead of water. Cover. 
Cook slowly until steaks are tender. 

Suggestions for Leftovers 

Meat Pie with Cover; Diced Beef in Brown Sauce; 

Beef Chili con Carne. 


No. 57 


HAMBURGER STEAK 


FIRST . . . 

1. Thaw meat. If already ground remove gristle. 
Ground veal may be added. 

2. If not already ground, cut meat into two inch 
cubes; grind, using coarse plate. Use 25 per 
cent of fat to lean. 

THEN . . . hour before serving: 

3. Mix lightly, but thoroughly, the ground beef, 
salt, pepper, onions and cold water. 

4. Shape into 3 ounce patties, ^4 inch thick. 
Handle lightly. Dip hands into cold water to 
prevent meat sticking to hands. 

5. Griddle broil about 10 minutes or until de¬ 
sired degree,of doneness. Turn to insure even 
cooking. Serve immediately. 

NOTE: Do not start broiling more than 10 minutes 
before first and second serving period. Cook to order 
for all late comers. 


PORTION: 2 patties 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, ground or boneless 

38 lbs. 


Salt 

6 oz. 

% cup 

Pepper 

Vi oz. 

l%Tbsp. 

Onions, chopped fine* 

5 lbs. 


Water or milk 


2Vt qts. 


•Optional 


has been turned (Step 5), place slice of cheese 
on top of each pattie. The cheese will melt as the 
hamburger cooks on the other side. Use 7 pounds 
American Brick Cheese thinly sliced inch). 
Serve pattie at once on split rolls. 

Hamburger with Barbecue or Tomato Sauce . . . Serve 
hamburgers with barbecue sauce or tomato sauce. 


VARIATIONS (100 servings) 

Cheeseburger . . . Prepare hamburger steak recipe. 
When the pattie has browned on one side and 


Suggestions for Leftovers 

Since hamburgers should be cooked to order, there 
will be no leftovers. 


[79] 

























MEAT BALLS 


NO. 58 

FIRST . . . 

1 • Thaw ground meat, remove gristle. 

2. Trim and discard crusts of bread. Soak bread 
in water. Press out and discard water. 

3. Chop the onions very fine. 

THEN ... 1^4 hours before serving: 

4. Saute onions in melted fat until light brown. 

5. Mix bread, ground meat, eggs, onions, salt, 
pepper and beef stock lightly but thoroughly. 

NOTE: Look for large pieces of bread that might 

need more mixing. 

6. Form into 4-ounce meat balls. Dip hands into 
cold water to prevent meat from sticking to 
hands. 

7. Place in roasting pan. Bake in hot oven until 
browned on all sides. 

8. When meat balls are browned, add small 
amount of stock or water. Cover pan tightly. 
Braise in slow oven (300° F.) for about 30 
minutes. 

9. Serve with gravy. (Liquid from meat balls 
may be used.) 

VARIATIONS (100 servings) 

Swedish Meat Balls ... A part of beef may be replaced 

with ground veal or fresh pork. 


PORTION: 2 4-oz. 

meat balls 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Bread, dry, broken 

6 lbs. 

3 gals. 

Water 


as needed 

Beef, ground* 

31 lbs. 

3 3 4 gals. 

Eggs, whole 

1 lb. 

10 (1 pt.) 

Onions, chopped fine 

3 lbs. 

2 % qts. 

Fat, melted 

4 oz. 

Vi cup 

Salt 

6 oz. 

% cup 

Pepper 

Vi OZ. 

5V 2 tsp. 

Beef stock** 


1 qt. 


'Meat Balls will be improved by the addition of lean ground 

veal or beef up to one-third of total weight. 

" Recipe No. 6. 




CAUTION! If pork is used, meat balls must be well 
done. 


Meat Balls with Rice . . . Substitute 3 pounds (1/4 
qts.) raw, washed rice for dry bread. Add addi¬ 
tional stock to roasting pan during cooking, as 
needed. 

Meat Balls with Spaghetti . . . See Spaghetti Recipe. 

Suggestions for Leftovers 

Meat Sauce for Spaghetti; Beef Chili Con Carne. 


No. 59 Swiss 

FIRST . . . 

1. Thaw meat. 

2. Cut meat across grain into 7 ounce steaks, Y\ 
to 1 inch thick. Flatten. 

THEN ... 3 hours before serving: 

3. Sift flour, salt and pepper into large flat pan. 
Dredge steaks on all sides with seasoned flour. 

4. Heat fat in shallow cooking pan and brown 
steaks on both sides. Place in one layer in a 
roasting pan. 

5. Cover with tomatoes and onion slices. Sprinkle 
with salt. 

6. Cover pans. Cook in slow oven (325° F.) 
about 2 hours, or until steaks are tender. 

NOTE: Do not allow liquid to boil or meat will 

toughen. 

7. Serve steaks with a large serving spoon, pour¬ 
ing a spoonful of pan liquid over steak. 


STEAK 


PORTION: 7 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, boneless, bottom or 
top round, trimmed or 
flank end of boneless 
butt 

44 lbs. 

— 

Flour 

2 lbs. 

2 qts. 

Salt 

6 oz. 

3 4 cup 

Pepper 

Vi oz. 

SVi tsp. 

Fat, melted 

2 lbs. 

1 qt. 

Tomatoes, canned 


3 No. 10 cans 

Onions, peeled, sliced 

4 lbs. 

4 qts. 

Salt 

1 oz. 

2 Tbsp. 



NOTE: During meal, keep remaining steaks covered 
with pan liquid to prevent steaks from turning dark. 

Suggestions for Leftovers 

Beef a la King; Beef and Biscuit Roll. 


[80] 












































MEAT LOAF 


NO. 60 


FIRST . . . 

1- Thaw ground meat, remove gristle. 

. 2. Assemble finely chopped onions, celery and 

garlic. Crumble bread. 

THEN ... 2 hours before serving: 

3. Saute onions, celery and garlic until light 
brown. Drain off excess fat. 

4. Combine ground meat, seasonings, onions, 
celery and garlic. Add bread crumbs, slightly 
beaten eggs and stock. Mix well. 

5. Shape into loaves weighing about seven 
pounds each. 

6. Bake uncovered at (325° F.) for about \y 2 
hours or until loaf is firm to the touch. 

7. Allow the loaves to cool about 15 minutes 
before slicing into y.2" slices. Use cake turner 
to serve on plates. 

NOTE: Slicing while too hot may cause the loaf to 

crumble. 


PORTION: 5V 2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, ground 

31 lbs. 

33/4 gals. 

Onions, finely chopped 

3 lbs. 

274 qts. 

Celery 

3V 2 lbs. 

37 2 qts. 

Fat, melted 

4 oz. 


Bread crumbs, soft 

3Y 2 lbs. 

4 qts. 

Salt 

6 oz. 

3 4cup 

Pepper 

y 2 oz. 


Eggs, slightly beaten 

2 lbs. 

20-22 eggs 

Stock, milk, or tomato 
puree 


372 qts. 

Garlic (optional) 


4 cloves 

Thyme (optional) - - 



Suggestions for Leftovers 

Use as Cold Sliced Meats or Stuffed Peppers. 


No. 61 meat sauce 

FIRST . . . 

1. Thaw ground beef. Dice celery, mince onions 
and chop parsley. 

THEN ... 3 hours before serving: 

2. In one-half of melted fat, slowly saute onions, 
celery and crushed garlic until thoroughly 
browned. 

3. In remaining melted fat, cook beef until 
browned. 

4. Combine onion mixture with meat and place 
in steam-jacketed kettle or large pot. 

5. Stir in parsley, salt and pepper. Then add 
tomatoes, tomato paste and beef stock. Mix 
ingredients- thoroughly. 

6. Let simmer about 2 hours, stirring occasion¬ 
ally. 

7. Serve sauce separately over hot cooked spa¬ 
ghetti or. combine sauce with hot cooked 
spaghetti and allow mixture to simmer 15 
minutes before serving. 


FOR SPAGHETTI 


PORTION: 4 oz. per 

person 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Bacon drippings 

2y 2 oz. 

Vs cup 

Onions, minced 

F /4 lbs. 

3 3 4 cups 

Celery, diced 

3 A lb. 

3 cups 

Beef, coarsely ground 

12y 2 lbs. 

1 y 2 gals. 

Garlic, mashed 


3 cloves 

Parsley, chopped 


V 2 cup 

Salt 

4 oz. 

y 2 cup 

Pepper 


2% Tbsp. 

Tomatoes, canned 

16 lbs. 

2 y 2 No.l 0 cans 

2 gals. 

Tomato paste 


2 qts. 

Beef stock 


V/ 4 qts. 



Suggestions for Leftovers 

Remove meat from sauce and use in Meat Loaf or 
Croquettes. Sauce may be used with the addition of 
chopped onions or peppers. 


[81] 



















































SIMMERED CORNED BEEF 


NO. 62 

FIRST . . . 

1. Trim and wipe meat with damp towel. Cut 
in 5 to 7 pound pieces. 

2. If meat is very salty, wash in cold water and 
soak for a few hours. Discard water. 

THEN ... 7 hours before serving: 

3. Place pieces of meat in low flat kettle without 
stacking or overlapping. Cover with cold 
water. 

4. Let simmer 4 to 6 hours or until meat is 
tender. 

NOTE: Simmer only. Boiling will toughen meat and 

cause outer surface to shed. 

5. As excess fat comes to top, skim water. 

6. After 3^4 to 4 hours cooking, test smallest 
pieces for tenderness. Remove each piece as 
soon as it is tender to prevent overcooking. 

7. Until time for pieces to be carved, keep them 
submerged in the hot cooking liquid. 

8. Carve across the grain in Y" slices. Serve 
slices on cooked cabbage or other vegetable. 

NOTE: Fat edge on slices should not be more than 

wide. 


PORTION: 4 to 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, corned, boneless, 
trimmed 

42 lbs. 


Water, cold 


To cover 


VARIATIONS (100 servings) 

Corned Beef and Cabbage . . . Prepare corned beef 
as in recipe for simmered corned beef. Drain. 
Add 25 pounds quartered cabbage to corned beef 
liquid. Heat to boiling point. Reduce heat and 
simmer, uncovered, about 10 to 20 minutes or 
until tender. 

NOTE: Do not overcook cabbage. 

New England Dinner (Corned Beef or Ham) . . . Use 
42 pounds of boneless, trimmed corned beef or 
ham. Prepare as in recipe for simmered meat or 
corned beef. Add potatoes, whole or quartered 
carrots and onions when meat is- nearly tender. 
Add quartered cabbage. Cook uncovered until 
tender. 

Suggestions for Leftovers 

Corned Beef Hash with Poached' Eggs or Spanish 

Sauce; Corned Beef Omelet; Corned Beef Cro¬ 
quettes. 


No. 63 SIRLOIN STEAK 


FIRST . . . 

1. Defrost meat and wipe with damp cloth. 

2. Bone, trim and cut steak meat into Yi" steaks, 
5" x 3", averaging 7 ozs. each. 

3. Score edges to prevent steaks curling while 
cooking. 

THEN ... 5 minutes before serving time: Prepare 
enough to serve 10 men at first sitting. Cook 
to order after first 5 minutes of each sitting. 

4. Heat griddle and test for readiness. If drop 
of water sizzles and evaporates quickly, 
griddle is ready. 

5. Dip steaks in oil and place on ungreased 
griddle. 

6. Brown, then turn over and sprinkle each side 
with salt and pepper mixture immediately 
after browning. 

7. Keep turning steaks over in same order as 
they were placed on griddle to insure even 
cooking. Turn with tongs rather than fork 
and do not pierce. Turn steaks toward back 
of range as protection against burns. Use 
moderate heat to make steak juicier and pre¬ 
vent over-browning. 


PORTION: 7 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, trimmed, boneless 
(sirloin strip) or thick 
end of boneless butt 
orboneless rib,trimmed 

44 lbs. 

— 

Salad oil 

1 lb. 

2 cups 

mixed together 

1 oz. 

2 Tbsp. 

Pepper thoroughly 

Vs OZ. 

iy 2 ts P . 


8. After each batch of steaks is finished, remove 
surplus fat and drippings. 

NOTE: Do not press steak during cooking. 

9. Time for griddle-broiling will be governed by 
thickness of meat. When bubbles of red juice 
appear on surface, steaks are medium done. 

10. Remove to hot pan and serve at once. 

NOTE: Use tongs for serving. 

Suggestions for Leftovers 

As the steaks should be cooked to order, there will 

be no leftovers. 


[82] 



















No. 64 


SOUTHERN BEEF HASH 


FIRST . . . 

1. Trim excess fat and dice cooked meat. 

2. Chop onions, dice potatoes. 

THEN ... I 14 hours before serving: 

3. Combine diced meat, potatoes, onions, salt, 
pepper and stock. Mix well. 

4. Melt fat in baking pans. Add hash. Spread 
evenly in pan and bake in slow oven (325° 
F.) about 1 hour. If hash browns too quickly, 
cover with greased paper. 

5. Use cake turner for serving hash hot, brown 
side up. 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, boneless, cooked, 
diced* 

23 lbs. 

23/ 4 gals. 

Potatoes, cooked, diced 

20 lbs. 

2% gals. 

Onions, chopped 

5 lbs. 

33/4 qts. 

Salt 

4 oz. 

Vi cup 

Pepper 

!4 oz. 

3/ 4 Tbsp. 

Beef stock 


2 gals. 

Bacon fat, melted 

iy 2 ibs. 

3 cups 


‘Leftovers from Pot Roast, Stew, etc. If meat is uncooked, add 

V3 more in weight to allow for shrinkage. 


No. 65 CREAMED DRIED BEEF 


FIRST . . . 

1. Shred beef, discard tough white membranes. 
If very salty, blanch beef in boiling water. 

THEN . . . y 2 hour before serving: 

2. Melt fat in a heavy-bottomed kettle large 
enough to hold entire mixture. Add the beef 
and saute gently about 3 minutes or until the 
edges curl. 

3. Add pepper and sprinkle the flour over the 
beef. Stir well and cook slowly without 
browning for 5 minutes. 

4. Combine and scald the milk and water. 

5. Pour the milk into the beef mixture gradually, ' 
stirring rapidly, and cook until thick (about 
10 min.) and smooth. 

NOTE: If heavy-bofiomed ketfle is nof available, do 
steps 2 & 3 in top of double boiler over direct heat. 
Finish step 5 in double boiler over boiling water. 

6. Serve while hot over toast, muffins or corn 
bread. 

NOTE: If mixture thickens during meal period, thin 
to proper consistency by adding boiling water. 

Suggestions for Leftovers 

Use in Omelets, Dried Beef Creamed with Potatoes 
or Dried Beef and Macaroni. 


PORTION: 1 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, dried, sliced thin 

7 Ibs. 

DA gals. 

Milk, evaporated 

22 141 / 2 -oz. 
cans 

9 qts. 

Water 

— 

21/2 gals. 

(10 qts.) 

Fat, melted 

2 Ibs. 

lqt. 

Flour, sifted 

2 Ibs., 8 oz. 

214 qts. (5 cups) 

Pepper, white 

V 2 OZ. 

5V 2 tsp. 



VARIATIONS (100 servings) 


CREAMED HAM ON TOAST 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Ham, cooked, diced 

15 Ibs. 


Milk, evaporated 

19 141/2-oz. 
cans 

73,4 qts. 

Water 


8 qts. 

Fat, melted 

1 lb., 8 oz. 

3 cups 

Flour 

2 Ibs. 

4 cups 

Pepper, white 

Vi oz. 

514 tsp. 



Prepare same as Creamed Dried Beef. 


[83] 








































STUFFED PEPPERS 


NO. 66 

FIRST . . . 

1. Wash peppers and cut in half, lengthwise. Re¬ 
move seeds, stem-end, tough white portions. 

2. Cover with boiling salted water. Heat to boil¬ 
ing, drain off water. 

3. Chop onions and meat. 

THEN ... 1 hour before serving: 

4. Mix bread crumbs, onions, salt and pepper. 

5. Add chopped meat. Moisten with meat stock. 
The amount needed to make mixture hold to¬ 
gether will depend on dryness of bread. Fill 
each half of parboiled pepper with 2^4 oz. 
of mixture. Sprinkle melted fat on mixture. 

6. Place in baking pans. Add a little stock to bot¬ 
tom of pans to prevent burning. Bake in 
moderate oven (350° F.) for 20-30 minutes. 

VARIATIONS (100 servings) 

Stuffed Baked Tomatoes . . . Serve only if tomatoes 

must be used promptly. Scoop out center of to¬ 
matoes and fill with meat filling. (Center can be 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Peppers, green, large 


100 

Salt 

4 oz. 

Vi cup 

Water, boiling 


To cover 

Bread crumbs or rice* 

8 lbs. 

2 i/ 2 gals. 

Onions, chopped 

2 y 2 lbs. 

1 2 3 4 5 6 7 8 A qts. 

Salt 

2 oz. 

4 Tbsp. 

Pepper 

14 oz. 

3 A Tbsp. 

Meat, cooked, chopped 
beef, lamb, pork, veal 
or ham 

18 lbs. 

214 gals. 

Meat stock** 


2 qts. 

Melted fats 

1 lb. 

2 cups 


*4 lbs. rice can substitute 
follow Recipe No. 207. 

** Recipe No. 6 

for bread crumbs. For cooking rice 


used in salads, sauces, soups.) Bake same as 
green peppers. 


No. 67 DRIED BEEF SCALLOPED WITH POTATOES 


FIRST . . . 

1- Cut beef into paper thin slices. 

NOTE: Soak meat in warm water 15 to 20 minutes if 
too salty. 

2. Peel, eye and slice the potatoes into 1/16 to 

inch slices. 

THEN ... 2 hours before serving: 

3. Arrange alternate layers of potatoes, dried 
beef and onion mixture in baking pans, end¬ 
ing with potatoes. 

4. Mix flour, salt and pepper together. Sprinkle 
over dried beef and onion mixture. 

5. Mix dried beef and onions. Pour melted but¬ 
ter over beef and onion mixture. 

6. Mix hot water and evaporated milk and pour 
over mixture in pans. 

7. Place in moderate oven (375° F.) about 1 
hour or until potatoes are soft and top layer 
is browned. 

8. Serve hot. 


PORTION. 1 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beef, dried, sliced 

8 lbs. 


Potatoes, E.P. 

35 lbs. 


Onion, chopped 

2 lbs. 

1 V 2 qts. 

Flour, sifted 

12 oz. 

3 cups 

Salt 

6 oz. 

% cup 

Pepper, white 

14 oz. 

3 4 Tbsp. 

Fat, or butter melted 

1 lb., 8 oz. 

1 Vi Pts. 

Milk, evaporated 

12 14V 2 oz. 

cans 5 qts. 

Water, for milk, hot 


114 gals. 

(5 qts.) 



VARIATIONS (100 servings) 

Ham, Pork, Veal or Beef Scalloped with Potatoes . . . 

Substitute 15 to 16 lbs. diced, cooked ham, pork, 
veal or beef for dried beef. 


[84] 









































MEAT SALAD: Beef, Lamb and Pork Salad 


No. 68 

FIRST . . . 

1. Trim and dice meat. Assemble and dice apples 
(do not peel red skinned apples), carrots and 
celery. 

2. Combine apples, salt, mayonnaise (This pre¬ 
vents apples turning dark.) 

3. Mix meat, vegetables, vinegar. 

THEN ... 1 hour before serving: 

4- Combine all ingredients, chill. 

NOTE: Mixing all ingredients earlier than one hour 

before serving time will cause discoloration. 

5. Serve on lettuce. 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Meat, cooked, diced 

23 lbs. 

2 % gals. 

Celery, diced 

6 lbs. 

6 qts. 

Apples, E.P., diced 

6 lbs. 

6 qts. 

Carrots, shredded 

3 lbs. 

2 % cups 

Peas, canned, drained 

4 lbs., 8 oz. 

2 qts. (1 No. 

10 can) 

Salt 

2 oz. 

4 Tbsp. 

Mayonnaise 

6 lbs. 

3 qts. 

Vinegar 

1 lb. 

1 pt. 



No. 69 

FIRST 


ROAST OF BEEF 


1- Thaw beef and cut into uniform roasts of 

PORTION: 4y 2 oz. 

SERVINGS: 100 

about 8 lbs. if round is used. 

INGREDIENTS 

WEIGHTS AMOUNTS 

THEN ... 4 hours before serving: 

2. Rub roasts with salt and pepper (optional). 

Place roasts, fat side up, on rack in roasting 

Beef, boneless (rib) or 

Boneless knuckle 

85 lbs. - 

Fabricated 

42 lbs. 

pan. Do not stack or crowd. 

Salt 

8 oz. 1 cup 

3. Roast at a constant temperature of 325° F. 
for approximately 3 hours or until roasts are 

Pepper 

1 oz. 3% Tbsp. 


the desired degree of doneness. W hen meat is 
cooked at low temperature it is tender, al¬ 
though the tenderness may decrease as done¬ 
ness increases. The color of juice varies with 
the degree of doneness. 

NOTE: Do not add water. Oven thermometer should 
be used. 

4. Before carving rib and knuckle roast, allow 
to stand 30 minutes after roasting. Carve 
across the grain in pj inch slices. 

Suggestions for Leftovers 

Cold Sliced Meats; Meat Salad; Southern Hash. 

NO. 70 SIMMERED BEEF 

1. Thaw meat. Trim and wipe with damp towel. 

Cut into 5 to 7 pound pieces. 

PORTION: 4 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

2. Peel onions. 

THEN ... 5 hours before serving: 

Beef, boneless (brisket 
or chuck), trimmed 

42 lbs. - 

3. Place in low, flat pot to avoid over crowding. 

Add boiling water to cover meat. 

Water, boiling 

Salt 

8 oz. 1 cup . 

4. Add salt, pepper, onions and bay leaves. 

Pepper 

1 oz. 3% tsp. 

5. Cover tightly and heat to boiling. Reduce 

Onions, peeled, whole 

1 lb. 4 (med. size) 

heat and simmer about 3 to 4 hours or until 

Bay leaves 

8 

meat is tender. Fast cooking or boiling will 
toughen meat and cause outer surface to be¬ 
come shreddy. 

6. Remove excess fat which accumulates on sur¬ 
face of water. Conserve for later use. 

7. Remove meat and allow to cool about 30 min- 


NOTE: Save broth. Potatoes may be cooked in this 
broth or it may be used for gravies or soups. 

Suggestions for Leftovers 

Diced Beef in Brown Sauce; Beef Chop Suey; Beef 


utes before carving. (Cut across grain.) 


Curry. 


[85] 












































BREADED PORK CHOP 


NO. 71 

FIRST . . . 

1. Thaw meat, wipe with damp towel. 

2. The loins of pork should have the tenderloin 
strip and chine bone removed. Trim off excess 
fat (to Y covering). Cut into chops about 
one-half inch thick, weighing 3 ounces each. 
The tenderloin should be prepared the same 
as chops. 

THEN ... I 14 to 2 hours before serving: 

3. Sprinkle chops with salt and pepper. Dredge 
with flour. 

4. Combine milk, water and slightly beaten eggs. 
Mix well. Dip chops into egg mixture and 
then into bread crumbs. 

5. Stack on end in trays to prevent crust becom¬ 
ing soggy. 

6. Brown in hot deep fat (at 350° F.) about 7 
to 10 minutes. Drain. Place chops on end in 
baking pan and bake in slow oven (325° F.) 
for 30 to 45 minutes. 

CAUTION: Be sure pork is cooked io well done stage. 

7. Serve with tomato sauce or brown gravy. 

NOTE: While keeping hot during meal period, lay 
chops on bread ends or absorbent paper to keep 
crust crisp and avoid greasiness. 


PORTION: Two 3-oz. chops 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pork, bone-in (loins) 

55-60 lbs. 


Salt 

8 oz. 

1 cup 

Pepper 

y 2 oz. 

5V 2 tsp. 

Flour 

2 lbs. 

2 qts. 

Milk 

2 V 3 cans 

4 cups 

Water (for evaporated 
milk) 


4 cups 

Eggs (slightly beaten) 

2 lbs. 

20 eggs (1 qt.) 

Bread crumbs 

2 lbs. 

2 V 2 qts. 



VARIATIONS (100 servings) 

Breaded Pork Steaks . . . Use 58 pounds of fresh 
ham or shoulder and follow recipe for breaded 
pork chops. 

Suggestions for Leftovers 

If breaded, but not cooked, wash off breading. If 
cooked, strip off breading and use in Pork Chop 
Suey, Pork Curry or Pork a la King. 


NO. 72 BRAISED PORK CHOP 


FIRST . . . 

1- Thaw meat. Wipe with damp towel. 

2. The loins of pork should have the tenderloin 
strip and the chine bone removed. Trim off 
excess fat (to % inch covering). The tender¬ 
loin should be prepared and served as chops. 

THEN . . . iy 2 to 2 hours before serving: 

3. Brown evenly on both sides on greased, 
heated griddle or frying pans about 10 min¬ 
utes. Sprinkle with salt and pepper mixture. 

4. Stack in roasting pans in even rows, bone side 
down on end (or if boneless, on edge of 
meat). Add y 2 inch stock or water in pan. 
Cover pans tightly. 

5. Bake in slow oven (325° F.) 45 to 60 min¬ 
utes or until tender and well-done. 

NOTE: All fresh pork must be cooked to well-done 

stage. 

6 . Gravy may be made from pan drippings. 

VARIATIONS (100 servings) 

Country Style Pork Chops . . . Braised chops may be 

served with Cream Gravy. 


PORTION: Two 3-oz. 

chops 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pork, bone-in (loins) 

55-60 lbs. 


Fat 

2 cups 

4 lbs. 

Salt 

8 oz. 

1 cup 

Pepper 

V 4 oz. 

% Tbsp. 

Meat stock* or water 


2 qts. (approx.) 

- 

*Recipe No. 6. 


Pork Chops with Barbecue or Creole Sauce . . . Barbe¬ 
cue Sauce or Creole Sauce may be used in place 
of water on browned meat for braising. 

NOTE: Same recipe may be used in preparing braised 
pork steaks. For serving, use 58 lbs. of fresh ham or 
shoulder (bone-in) which will yield one 7-oz. steak 
per person. 

Suggestions for Leftovers 

Baked Pork Hash or Pork Diced in Brown Sauce. 


[86] 


# 
































FRIED PORK CHOP 


NO. 73 

FIRST . . . 

1- Thaw meat, wipe with damp towel. 

2. The loins of pork should have the tenderloin 
strip and chine bone removed. The tenderloin 
should be prepared the same as the chops. 

THEN ... Prepare only enough to serve men at first 
sitting. Cook to order after first five minutes of each 
sitting: 

3. Dredge in mixture of flour, salt and pepper. 

4. Heat griddle or frying pan with small amount 
of fat. 

5. Place chops on griddle or in frying pan. Al¬ 
low to brown quickly. Time for griddle or 
pan-frying will be governed by the thickness 
of the meat. 

6. Allow to cook with moderate heat until chops 
are well done, turning them over two or three 
times. 


PORTION: Two 3 oz. 

chops 

SERVINGS:. 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pork, bone-in (loins) 

55-60 lbs. 


Fat 

1 lb. ' 

2 cups 

Flour 

2 lbs. 

8 cups 

Salt 

8 oz. 

1 cup 

Pepper 

Vi oz. 

5!4 tsp. 



NOTE: Pork must be cooked to well done stage. If 
fat smokes, the temperature is too hot for both the 
meat and fat. 

7. Drain and serve immediately. 

VARIATIONS (100 servings) 

Pork Steaks . . . The same recipe may be used for 
pork steaks. In serving pork steaks, use fresh 
ham or shoulder (58 lbs. bone-in). Will yield 
portions of 7 ozs. each. Sever edges of steaks to 
prevent curling while cooking. 


BAKED PORK SAUSAGE LINKS 


NO. 74 

FIRST . . . 

1. Defrost. 

2. Separate links. 

THEN . . . y 2 hour before serving : 

3. Place sausage links on baking sheets, lay in 
even rows. Do not stack. 

4. Prick each one in several places to prevent 
swelling. 

5. Add just enough water to cover bottom of 
pan. 

6. Cover pan tightly and bake in slow oven 
(325° F.) 15 to 20 minutes. 

7. Remove cover and bake until brown. 

8 . Turn sausage to insure even browning until 
thoroughly cooked. 

NOTE: Be sure sausage is well done. 


PORTION: 4 links* 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pork sausage links 
(12 to 1 pound) 

33 lbs. 


(16 to 1 pound) 

25 lbs. 



*lf served for breakfast, a 

serving of two 

links is preferable. 


VARIATIONS (100 servings) 

Griddle-Broiled Sausage Links . . . Heat gridle, place 
pricked sausage links in even rows on griddle. 
Turn to allow even browning. Cook 10 to 12 
minutes, keeping temperature below smooking 
point of fat. 

NOTE: Be sure sausage is well done. , 

Suggestions for Leftovers 

Use diced in Omelets; Scrambled Eggs or Pork 

Biscuit Roll. 


[87] 





















PORK CHOP SUEY 


NO. 75 

FIRST . . . 

1. Halve and slice onions, cut celery in Julienne 
strips. 

2. Cut meat into y 2 ” or %" cubes or strips. 

THEN ... to 2 hours before serving: 

3. Cover meat with stock or water. 

4. Add salt and pepper. Heat to boiling point. 
Then reduce heat and simmer for one hour. 

5. Add celery and onions to meat. Continue cook¬ 
ing thirty minutes. 

6. Make a smooth paste of cornstarch and cold 
water. 

7. Drain liquid from meat and vegetables. Stir 
cornstarch paste into hot liquid. Heat to boil¬ 
ing point—boil 2 minutes, stirring constantly. 

8 . Add cooked meat and soy sauce. Cook slowly 
for additional 10 minutes until sauce becomes 
clear. 

9. Serve hot on cooked rice or fried noodles. 


PORTION: 

6-7 oz. chop suey; 3 oz. rice 
SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pork, boneless 
if uncooked 

if cooked 

25 lbs. 

15 lbs. 


Meat stock or water - 

2 gals. (8 qts.) 

Salt 

6 oz. 

% cups 

Pepper 

% oz. 

% Tbsp. 

Onions, slicecf 

8 lbs. 

2 gals. (8 qts.) 

Celery, julienne 

8 lbs. 

2 gals. (8 qts.) 

Cornstarch 

8 oz. 


Soy Sauce 


1 pt. 



NOTE: If sauce thickens during meal period, thin to 
original consistency with hot water. 

VARIATIONS (100 servings) 

Beef Chicken or Veal Chop Suey . . . Use beef, chicken 
or veal in place of pork. 


SIMMERED SPARERIBS 


NO. 76 

FIRST . . . 

1. Thaw spareribs. 

2. Wipe, cut into pieces of four ribs each, weigh¬ 
ing 5 to 6 oz. per piece. 

THEN . . . 2 l / 2 hours before serving: 

3. Cook ribs until brown in their own fat. Barely 
cover with boiling water. 

4. Add salt, pepper, onions, bay leaf. 

5. Cover tightly and heat to boiling point. Reduce 
heat and simmer about 1 y 2 to 2 hours or until 
meat is tender. 

6. Leave them in liquid in which they were 
cooked until serving time in order to keep 
them warm. 

NOTE: Serve with a spoon instead of a fork. 

VARIATIONS (100 servings) 

Simmered Spareribs With Horseradish Sauce or Sauer¬ 
kraut . . . Serve simmered spareribs with horseradish 

sauce or sauerkraut. Add four No. 10 cans of 


PORTION: Two 5-6 oz. pieces 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Spareribs 

75 lbs. 


Water, boiling 


To cover 

Salt 

8 oz. 

1 cup 

Pepper 

1 oz. 

3V 2 Tbsp. 

Onions, whole (optional) 

V / 2 lbs. 

1 y 2 qts. 

Bay leaf (optional) 


8 leaves 



sauerkraut to meat in sufficient time for it to be¬ 
come thoroughly heated before meat is tender. 

Simmered Spareribs and Vegetables . . . About thirt\ 
minutes before meat is cooked, add 8 pounds 
sliced carrots, 8 pounds sliced onions, 8 pounds 
diced celery and 8 pounds diced turnips to meat. 

Suggestions for Leftovers 

Pork Croquettes; Pork and Veal Pot Pie; Pork 

Stuffed Peppers. 


[88] 




































BRAISED SPARERIBS 


NO. 77 

FIRST . . . 

1. Thaw meat. 

2. Wipe with damp towel. Cut spareribs into 
4-rib pieces weighing 5 to 6 oz. each. 

THEN . . . 2 y 2 to 3 hours before serving: 

3. Place spareribs in roasting pan, stacking as 
little as possible. 

4- Bake uncovered in hot oven (400° F.) until 
browned. 

5. Sprinkle with salt and pepper. Add just 
enough stock or water to cover bottom of pan. 

6. Cover pan, transfer to slow oven (325° F.). 
Bake 1 1 / 2 or 2 hours, until rib bone tends to 
slip from meat. 

7. Serve hot. 

CAUTION: Avoid breaking up spareribs when serving. 

Use spoon instead of fork. 


PORTION: Two 4-rib 

pieces 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Spareribs 

75 lbs. 


Salt 

10 oz. 

1 % cups 

Pepper 

y 2 oz. 

5'A tsp. 

Meat stock* or water 


To cover 


* Recipe No. 6. 


VARIATIONS (100 servings) 

Braised Spareribs with Barbecue Sauce or Sauerkraut . . . 

Prepare spareribs as in recipe for braised spare¬ 
ribs. Braise in barbecue sauce instead of water or 
braise on top of sauerkraut in greased baking 
pans. Use 4 No. 10 cans of sauerkraut. 

NOTE: Be sure to brown spareribs before combining 
with barbecue sauce or sauerkraut. 

Suggestions for Leftovers 

Pork Croquettes or Loaf Baked. 


No. 78 ROAST LOIN 

FIRST . . . 

1. Defrost meat. 

2 . Cut out the tender loin strip and return to chill 
box, cut loin in half and trim off excess fat 
(to inch covering). 

3. Loins of pork should have the chine bone re¬ 
moved if not completely boned. If completely 
boned, tie. 

THEN . . . 3)4 to 4 hours before serving: 

4. Place fat side up in an open roasting pan. If 
boneless, use rack in pan if one is available. 

Do not overcrowd or stack one roast on top 
of another in the pans. 

5. Rub with salt and pepper. 

6. Cook in a 350° F. ov.en uncovered, without 
water for about 3 hours or until well done. 

7. Add the onions the last hour. 

NOTE: Pork must be well done. If meat is pink in 

center or near bone, it must be cooked longer. 

8. Remove the meat from the pan about 30 min¬ 
utes before carving and serving. 

9. Make gravy from pan drippings. 

10. Place on carving board with rib bone pointing 
upward and facing carver (to guide in slie- 


OF PORK 


PORTION: About 5 

oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pork loin 


5V 2 -6 loins 

bone-in 

68-72 lbs. 


boneless 

48-51 lbs. 


Salt 

8 oz. 


Pepper 

1 oz. 

3V 2 Tbsp. 

Onions, sliced 

5 lbs. 

5 qts. 



ing). Carve across grain in medium slices 
(5/16 of inch). Serve one piece of rib and 
one of loin. If loin is boneless merely slice 
across grain. 

NOTE: One loin should give 16-18 servings of about 

5 oz. each. 

VARIATIONS (100 servings) 

Roast Pork with Bread Dressing . . . Place slices of pork 
over dressing. The following may be served as 
accompaniments: apple sauce, stewed or baked 
apples, apple rings, cranberries or tart jelly. 

Suggestions for Leftovers 

Pork Chop Suev; Cold Sliced Meat; Meat Salad. 


[89] 































BAKED FRESH HAM 


NO. 79 

FIRST . . . 

1. Thaw meat and then wipe with clean damp 
towel. 

2. Bone hams or shoulders and tie for roasting. 

3. Trim excess fat (to 34 inch covering). 

THEN ... 3>4 to 4 hours before serving: 

4. Place roasts (8 to 10 pounds each) fat side 
up, in an open roasting pan, on wire racks if 
available. 

5. Rub with salt and pepper. 

NOTE: Do not overcrowd or stack roasts on top of 
one another in the pan. 

6. Cook in a 350° F. oven, uncovered, without 
water for about three hours or until well 
done. 

NOTE: Ham must be well done. If meat is pink in 
center or near bone, it must be cooked longer. 

7. Add onions the last hour. 

8. When done, remove the meat to another pan 


PORTION: y 8 inch slice 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Fresh hams or shoulders, 
bone-in, or 

60 lbs. 


Fresh hams or shoulders, 
boneless 

42 lbs. 


Salt 

8 oz. 

1 cup 

Pepper 

1 oz. 

31/2 Tbsp. 

Onions 

4 lbs. 

4 qts. 



and allow about thirty minutes cooling time 
before carving for service. 


9. Make gravy from pan drippings. 

10 . Carve meat across grain in medium slices, 34 
inch thick. 

VARIATION 
See Roast Loin of Pork. 

Suggestions for Leftovers 

Sliced Cold Ham; Pork Chop Suey; Pork Pot Pie. 


No. 80 HAM AND LIMA 

FIRST . . . 

1. Pick over and wash lima beans. Add just 
enough water to cover and soak overnight. 

2. Trim excess fat from ham. Cube. 

3. Chop onions. 

THEN . . . 334 to 4 hours before serving: 

4. Heat beans to boiling in same water in which 
they were soaked, adding more water to cover 
if necessary. 

5. Reduce heat and simmer for about two hours 
or until almost tender, being careful that the 
skins are not broken. 

6. Add cooked ham, onions, molasses, fat, salt 
and pepper. Mix well. • 

7. Place mixture in greased baking pan. Bake in 
slow oven (325° F.) 45 minutes to 1 hour. 

NOTE: During serving period, if beans should dry 

out, thin with hot water. 


BEAN SCALLOP 


PORTION: 734 oz. 


SERVINGS: 100 

INGREDIENTS 


WEIGHTS 

AMOUNTS 

Beans, lima, dried 


14 lbs. 

2 gal. (8% qts.) 

Water 


— 

To cover 

Ham, cooked, 
cubed %"* 


15 lbs. 

7y 2 qts. 

Onions, chopped 


12 oz. 

3 cups 

Molasses 



4 cups 

Salt 


2 oz. 

!4 cup 

Pepper 



2 tsp. 

Fat or drippings 


1 lb. 

2 cups 


*Use ham butts, hocks (or shanks) or trimmings. Uncooked ham 
may be used instead of cooked ham. Cut ham into cubes and 
add to lima beans in Step 5 about V /2 hours before they are 
tender. Continue with Step 6 through remainder of recipe. 


[90] 






























BAKED (ROAST) HAM 


NO. 81 

FIRST . . . 

1. If ham is frozen, completely defrost before 
cooking. 

2. .Bone, cut and trim for roasting. 

THEN . . . -\y 2 hours before serving: 

3. Place cuts of hams in roasting pans on racks 
with fat side up. Fill pans without stacking or 
crowding. 

4. Roast uncovered and without water at con¬ 
stant temperature in slow oven (300° F.) ap¬ 
proximately 4 hours, or until tender. 

5. Remove from oven. Allow to cool. Carve to 
order and serve. 

6 . Reserve drippings in pan' for gravy. 

NOTE: Commercial or regular-cure smoked hams have 
a low salt content and may be baked or roasted 
without parboiling or soaking beforehand. 

VARIATIONS (100 servings) 

Baked Ham with Barbecue Sauce . . . Serve baked ham 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Ham, smoked 

50 lbs. 


or 

Ham, boneless 

35 lbs. 




with barbecue sauce or tomato sauce. 

Baked Glazed Ham, Virginia Style . . . Remove the 
ham 30 minutes before it is done. Score fat sur¬ 
face, pack brown sugar evenly over fat side. For 
each ham, use 1 cup of brown sugar. Then in¬ 
sert whole cloves over entire top surface about 
R 2 inch apart. Continue to bake as for baked 
ham. 

Sauce Variations . . . Orange Sauce . . . Raisin Sauce. 

Suggestions for Leftovers 

Ham Scalloped with Apples; Jambalaya; Ham and 

Lima Beans; Cold Sliced Ham. 


NO. 82 OVEN-BROILED, FRIED OR GRIDDLE-BROILED HAMSTEAK 


FIRST . . . 

1. Defrost hams. 

2. Split hams into cushion and knuckle sections. 
Cut into slices inch thick. Trim off exces¬ 
sive fat edges. 

3. Cut into 5 to 6 oz. portions. Cut or nick fat 
edges in several places to prevent curling. 

THEN ... 10 to 15 minutes before serving: 

To Pan Fry: 

4. Preheat frying pan on top of stove to mod¬ 
erate heat. 

5. Place slices of ham in pan, do not overlap or 
stack, allow to cook slowly; as fat collects, 
pour off excess. Save for gravy or seasoning. 

6. Cook about 10 minutes, turning over slices to 
insure even browning. 

NOTE: If fat from ham smokes, the frying tempera¬ 
ture is too high. 

To Griddle Broil: 

4. Broil on heated griddle. 

5. Turn over to insure even cooking. Scrape fat 
and dripping to one side and lift out as it ac¬ 
cumulates. Keep griddle temperature mod¬ 
erate. 

6. Cook about 10 minutes, 5 minutes on each 
side, serve immediately. 


PORTION: 5-6 oz. 

uncooked 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Ham, smoked, whole, 
if bone-in 

49-59 lbs. 


If boneless, trimmed 
and sliced 

32-38 lbs. 




Oven-broiling: 

4. Place slices of ham in roasting pan; do not 
overlap or stack. 

5. Bake in slow oven (300 F.) for 30 minutes, 
uncovered and without water. 

VARIATIONS (100 servings) 

Ham Slices (for Ham and Eggs) . . . Use 25- 30 pounds 
of whole smoked ham (bone-in) or 16-19 pounds 
of boneless, trimmed, sliced ham. Slice ham to 
x /x' thickness (2p2-3 oz. pieces) cooking as 
above for one half the time (thin slices reduce 
cooking time). 

Suggestions for Leftovers 

Cooked slices are cooled and stored in chill box. They 
should not be reheated for service, but diced or 
ground for other use in Ham and Noodles, Jam¬ 
balaya or Croquettes. 




















NO. 83 SCALLOPED HAM AND NOODLES 


nkoi . . . 

1. Have white sauce prepared. 

2. Grind cooked ham, mince onions. 

PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

THEN ... 1^4 to 2 hours before serving: 

3. To boiling water stir in noodles. Cook 20 min¬ 
utes or until tender. Drain. 

Water, boiling 


5 gals. 

Egg noodles, dry* 

6 lbs. 


White sauce, medium** 


2 gals. 


Onions, minced or ground 

8 oz. 

1 Vi cups 

NOTE: Do not overcook. 

Ham, cooked, ground*** 

15 lbs. 

1 % gals. 

(7i / 2 qts.) 

4. Combine white sauce and onions. 

Butter or other fat, melted 4 oz. 

Vi cup 

5. Arrange alternate layers of noodles, white 
sauce and ham in greased baking pans. 

6 . To melted fat add bread crumbs, mix together 
well. Sprinkle over ham mixture. 

7. Bake in moderate oven (350° F.) about 1 
hour, or until buttered crumbs are browned. 

8 . When serving, spoon out on plate so that 
brown crust is uppermost. 

Bread crumbs, fine, dry 

2 lbs. 

2 V 2 qts. 


‘Macaroni may be used in 
••Recipe No. 116. 

••*Use ham hocks (or shanks) 

place of noodles. 

or trimmings. 

Suggestions for Leftovers 

Use Stuffed Peppers or Tomatoes with the Ham and 
Noodle mixture. 

NO. 84 JAMBALAYA 

1. Cut meat into x / 2 to inch cubes. 

2. Dice celerv. chop onions. 

PORTION: 18 oz. cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

THEN . . . \y 2 hours before serving: 

3. Heat ham or bacon fat. Fry onions and celery 
until lightly browned. 

4. Add ham, uncooked rice, tomatoes, stock, cat¬ 
sup, and Worcestershire sauce. 

5. Heat to boiling temperature. Reduce heat, 
simmer about one hour or until rice is tender 
and mixture thickens. Stir frequently. 

Ham ends and trimmings, 
cooked 

15 lbs. 

— 

Celery, diced 

2 lbs. 

2 qts. 

Onions, chopped 

1 lb., 8 oz. 

4y 2 cups 

Ham or bacon fat, 
melted 

1 lb. 

1 pt. 

Rice, uncooked, washed 

6 lbs. 

3 qts. 

Tomatoes 

12 lbs. 

12 oz. 

2 No. lOcans 
( 6 V 2 qts.) 

CAUTION: Be careful not to overstir, or to overcook. 

Ham stock* 


2 gals. 

Mixture will become mushy. 

Catsup 


1 pt. 

Suggestions for Leftovers 

May be reheated and offered for service within 24 
to 48 hours. 

Worcestershire 


Vi cup 


•Recipe No. 7. 


NO. 85 GRILLED CANADIAN BACON 

FIRST . . . _ 


1. Defrost. 

2. Wipe off with a damp towel. 

3. Cut in uniform 2 oz. slices. 

4. Score the edge to keep it from curling. 

THEN ... 15 minutes before serving: 

5. Place on heated, greased griddle and broil 
slowly. 

6. Turn over to insure even cooking. 

7. When brown, remove to wire rack for drain¬ 
ing excess fat, or place on bread ends in bot¬ 
tom of a pan. 


PORTION: 4 oz. (uncooked) SERVINGS: 100 


INGREDIENTS 

WEIGHTS 

AMOUNT 

Canadian bacon 

25 lbs. 




8 . Serve hot, two slices to a serving. 


Suggestions for Leftovers 

If unsliced, bacon may be sliced thin for night lunch. 
Cooked slices may be diced and used same as for 
Diced Ham. 


[92] 





















































HAM SCALLOPED WITH APPLES 


NO. 86 

FIRST . . . 

1- Trim excess fat and chop ham. 

2. Mix sugar and ground cloves. 

THEN ... 2 hours before serving: 

3. Arrange alternate layers of ham, apples and 
the sugar-cloves mixture in greased pans. 

4. Dot top of mixture with small pieces of but¬ 
ter or fat. 

5. Cover with fruit juice or water. 

6. Bake in slow oven (300° F.) for lp 2 hours. 

7. Serve while hot. 

NOTE: Fresh apples, cored and sliced, may be used 
instead of canned. Use 20 pounds E.P. for 100 servings. 

VARIATIONS (100 servings) 

Scalloped Ham, Apples and Sweet Potatoes . . . Use 

only 2 Xo. 10 cans of apples (12 lbs., 12 oz.) 


PORTION: About 6 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Ham, cooked, chopped* 

15 lbs. 

1% gals. 

(7y 2 qts.) 

Apples, canned 

19 lbs. 

3 No. 10 cans 

Sugar, brown 

4 lbs. 

3 qts. 

Butter or fat 

1 lb. 

2 cups 

Cloves, ground 

3 A oz. 

3 Tbsp. 

Fruit juice or water 


1 Vi qts. 

*Use ham butts, hocks (shanks^ 

or trimmings. 


instead of quantity given above. Increase amount 
of fruit juice to 2 quarts and add 11 lbs. of sweet 
potatoes. All other ingredients are the same. Ar- 
range alternate layers of sweet potatoes, ham, 
apples and sugar-clove mixture in greased pans. 
Continue with Step 4. 


NO. 87 OVEN-BROILED BACON 


FIRST . . . 

1. Defrost bacon slabs. 

2. Slice bacon about 8 slices to one inch, to the 
rind. Then remove rind from slabs of bacon, 
cutting as little fat as possible. 

THEN . . . y 2 hour before serving: 

3. Place slices, slightly overlapping, on racks (if 
available) in shallow baking sheets. Place only 
enough slices to till length of pan. 

4. Cook in moderate oven (350 r F.) without 
turning until bacon reaches desired degree of 
doneness. 

NOTE: Avoid over-cooking bacon as the crisper the 
bacon is cooked, the saltier it tastes and the more 
readily it breaks. 

5. Lav absorbent paper in a pan—lay bacon on 
paper so excess fat will be absorbed. Bread 
ends can be used instead of paper. 

6. Keep hot until served. LTe tongs for serving. 

VARIATION 

Griddle-Broiled Bacon . . . 

NOTE: Do not prepare more than 5 servings at a 
time. Do not have griddle too hot. Place slices on 


PORTION: 3 1-oz. slices 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNT 

Bacon, slab 

or 

Rindless, diced, 16 pcs. 
to pound 

21 lbs. 

19 lbs. 




griddle, slightly overlapping. Turn slices over as they 
begin to curl, continuing the turning from time to 
time until slices are crisp but not brittle. 

When excess fat accumulates on griddle, drain fat 
off. Keep temperature of griddle below smoking 
point. 

Do not cook bacon directly on range top, unless 
there is a trough or groove for large amount of 
liquid fat. 

Suggestions for Leftovers 

Save bacon fat for seasoning or frying. Strain, cool 
and store in chill box. Cooked bacon may be diced 
and added to certain soups, mixed with beaten eggs 
for scrambled eggs or omelet. 


[93] 























HAM SLICES COOKED IN MILK 


NO. 88 

FIRST . . . 

1. Defrost hams. 

2. Split hams into cushion and knuckle sections. 
Trim off excess fat edges. 

3. Cut into approximately 6 oz. servings, sliced 
Yz inch thick. 

THEN ... 2 hours before serving: 

4. Mix brown sugar and mustard. Rub on sur¬ 
face of both sides of ham slices. 

5. Place slices in baking pans. Mix evaporated 

milk and water. Pour milk over ham. 

• 

6 . Place in slow oven (325° F.) uncovered and 
bake for about 2 hours or until tender. 

7. Serve with milk sauce over the ham slices. 

Suggestions for Leftovers 

Sweet Potatoes and Ham or Scalloped Potatoes and 
Ham. 


PORTION: 6 oz. uncooked 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Ham smoked, bone-in 

59 lbs. 


or 



Ham, boneless, trimmed 
slices 

38 lbs. 


Sugar, brown 

3 lbs. 

2(4 qts. 

Mustard, dry 

1 oz. 

5 Tbsp. 

Milk, evaporated 

4 14V2C>z.cans 6% cups 

Water for milk 


7 cups 



NO. 89 FRANKFURTERS IN BLANKETS 


FIRST . . . 

1. Prepare biscuit dough reducing the amount 
of shortening to one-half. 

2. Separate links by cutting with a knife. Do 
not pull apart. 

THEN . . . 1 y 2 hours before serving: 

3. Broil frankfurters on heated griddle until 
slightly browned. 

4. Roll out dough on floured surface to inch 
thickness, cut into pieces large enough to 
cover one frankfurter. 

5. Roll 1 frankfurter in each piece of dough 
(blanket). Moisten edges of dough with 
water and seal together. 

6. Line up frankfurters on greased baking sheet, 
brush over with milk and egg mixture. 

7. Bake in hot oven (400° F.) twenty minutes 
or until edges are golden brown. 

NOTE: Serve with or without sauce. Tomato sauce is 

often served. 

VARIATIONS (100 servings) 

Pork Sausage Links in Blankets . . . Portion 3 rolls. Use 

25 lbs. of pork sausage (12 sausages to 1 lb.) 

for frankfurters in recipe for Frankfurters in 


PORTION: 2 rolls 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Biscuit dough* 

10 lbs. 


Frankfurters 

25 lbs. 

8 to 1 lb. 

Eggs, slightly beaten 

8 oz. 

1 cup (5 eggs) 

Milk, evaporated 


% cup 

Water (for milk) 


1 cup 


*See Baking Section. 

Blankets. Use 

same weights 

and amounts of 


other ingredients. 

Vienna Sausage in Blankets . . . Substitute 25 lbs. of 
Vienna Sausage for frankfurters in recipe for 
Frankfurters in Blankets. Use same weights and 
amounts of other ingredients. 

Frankfurters Wrapped in Bacon . . . Wrap each 
browned frankfurter in one strip of bacon, spiral- 
wise ; fasten with toothpick. Place in baking pan 
in slow oven (325° F.) until bacon is brown 
(about 20 minutes). 

Suggestions for Leftovers 

Remove crust and use in the same manner as under 

Simmered Frankfurters. 


[94] 



























SIMMERED FRANKFURTERS 


NO. 90 

FIRST . . . 

1* Separate links by cutting with knife; do not 
pull apart. 

THEN . . . y 2 hour before serving: 

2. Cover frankfurters with water. Heat to boil¬ 
ing temperature. Let simmer approximately 
ten minutes. Fast boiling may split skins and 
give unattractive appearance. 

3. Drain and serve hot. 

4. To keep hot, leave them covered with hot 
water in which they were cooked. 

VARIATIONS (100 servings) 

Frankfurters may be pan or griddle fried in a small 
amount of fat until browned. Turn to brown 
evenly. Frankfurters may also be broiled on 
heated griddle until evenly browned. For griddle 
broiling they may be left whole or split length¬ 


PORTION: 

2 to 3 frankfurters 

SERVINGS: 100 

INGREDIENTS WEIGHTS 

AMOUNTS 

Frankfurters 

25-35 lbs. 

(7 frankfurters - 

to 1 lb.) 

Water 


to cover 



wise and spread open. (Do not cut apart.) 

Frankfurters with Sauerkraut . . . Use 4 No. 10 cans of 
sauerkraut. Heat frankfurters and sauerkraut 
together. Each serving of sauerkraut: 4 oz. 

Frankfurters and Baked Beans . . . Serve frankfurters 
as a border around a serving of Baked Beans. 

Suggestions for Leftovers 

Frankfurters in Blankets; Frankfurters and Bacon; 

Griddle Broiled or Sliced in Split Pea Soup. 


NO. 91 FRIED 

FIRST . . . 

1- Wipe liver with damp towel. 

2. Remove thin outside skin and veins. 

3. Cut into 5 oz. portions. Slice to }4 inch 
thick. 

THEN . . . Cook to order: 

4. Sprinkle salt and pepper over liver. Roll in 
flour. 

5. Heat small amount of fat and pan fry liver 
until brown on both sides. Reduce heat and 
cook slowly to desired degree of doneness. 
Turn to insure even cooking. 

6. For beef liver add small amount of water to 
cover bottom of pan (after browning). Cover 
and continue cooking at simmering tempera¬ 
ture for about 20 minutes or until done. 

NOTE: Pork liver should be cooked until well done. 

VARIATIONS (100 servings) 

Fried Liver with Bacon . . . Prepare liver as fried liver. 

Serve with 2 slices (10-11 lbs.) of bacon, fried, 

griddle-broiled or oven-cooked. 


LIVER 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Liver, beef, pork, 
lamb, veal 

35 lbs. 


Salt 

5 oz. 

lOTbsp. 

Pepper 

!4 oz. 

% Tbsp. 

Flour 

2 lbs. 

2 qts. 

Fat, bacon 

2 lbs. 

1 qt. 



Fried Liver and Onions . . . Portions of onions: 4 oz. 
Prepare Fried Liver. Peel and slice 30 lbs. of 
onions. Prepare by shallow frying in 2*4 lbs. of 
fat in uncovered pan, cooking until golden brown 
and tender. Add salt and pepper to onions. Serve 
with fried onions on top of liver. 

Fried Liver with French Fried Onions . . . Prepare Fried 
Liver with French Fried onions over liver. 

Suggestions for Leftovers 

Liver Pork Loaf; Liver Chop Suey; Liver Omelet. 


No. 92 fried luncheon meat 

FIRST . . . 

1. Slice meat >4 inch thick. 

THEN . . . Cook to order: 

2. Brown on both sides in small amount of fat 
and continue cooking only until slices are 
heated through. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Luncheon meat 

25 lbs. 


Fat 

2 lbs. 

1 qt. 



[95] 



































GRIDDLE-BROILED LIVER 


NO. 93 

FIRST . . . 

1- Wipe with damp towel. 

2. Remove thin outside skin and veins. 

3. Cut in 5 ounce portions, slice to *4 inch 
thick. 

THEN . . . Cook to order: 

4. Dip liver into melted fat. 

5. Broil on heated griddle at moderate tempera¬ 
ture, 6 to 10 minutes or until desired done¬ 
ness, turning to insure even cooking. 

6. Sprinkle with salt and pepper. 

7. Serve immediately. 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Liver, pork, lamb or veal* 

35 lbs. 


Fat, melted bacon 

1 lb. 

2 cups 

Salt 

5 oz. 

lOTbsp. 

Pepper 

14 oz. 

% Tbsp. 


•Beef liver is not included as 

it is not suitable for griddle-broiling. 


No. 94 


SIMMERED TONGUE 


(Beef, fresh or smoked) 


START . . . y 2 hour before serving: 

1. Cover tongue with water; if fresh tongue is 
used, add salt and pepper. 

2. Cover and heat to boiling point, reduce heat 
and simmer until tongue is tender. 

3. Plunge into cold water. Remove skin and cut 
away roots. 

4. If tongue is to be served cold, cool in water 
in which it was cooked; if tongue is to be 
served hot, trim and return to cooking water. 
Heat to serving temperature. 

5. Slice y$ inch thick. 

NOTE: Spices and chopped onions, carrots, or green 
peppers may be added to the cooking water. 

VARIATIONS (100 servings) 

Tongue a la Maryland . . . Add spices, bay leaf, and 1 
No. 10 can cherries to recipe for simmered 
tongue. Heat and thicken sauce if desired. Serve 
sauce over hot sliced tongue. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Tongue, fresh 

55 lbs. 


or 

Tongue, smoked, short cut 50 lbs. 

• 

Water 


To cover 

Salt (forfresh tongue only) 

7 oz. 

% cup 

Pepper* - - 


•Optional 


Sliced Cold Tongue . . . Prepare tongue as in recipe 
for simmered tongue. Allow tongue to cool in 
water in which it was cooked. Remove from 
water and slice. 

Suggestions for Leftovers 

Diced in Meat Salads; Creamed Ham and Tongue; 

Escalloped with Potatoes. 


No. 95 


ROAST LAMB 


FIRST . . . 

1. Thaw meat. Tie smaller pieces together. Each 
roast should average 6 to 8 lbs. 

THEN . . . 2 y 2 to 3 hours before serving: 

2. Rub with salt and pepper. Place fat side up 
on rack in roasting pan. Do not stack or 
crowd roasts. 

3. Place in oven and roast at 325° F. for ap¬ 
proximately 2 hours or until roasts are the 
desired degree of doneness. 

NOTE: Do not add water. Maintain constant dry heat 
and use oven thermometer to measure heat. 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lamb, boneless* 

42 lbs. 


Salt 

8 oz. 

1 cup 

Pepper 

1 oz. 

3y 2 Tbsp. 


•Use legs, loins, rack and 

shoulders. 


4. Remove roast 

from pans. 

Carve across the 


grain in thin slices l /& inch thick. Reserve 
drippings for pan gravy. 


[ 96 ] 
















































NOTE: Lamb should always be served hot or thor¬ 
oughly chilled. Lamb roasts may be rubbed with 
garlic for additional flavor. 

5. Serve hot with Mint or Currant Jelly. 


VARIATIONS (100 servings) 

Roast Lamb with Mint Sauce or Currant Jelly. 

Suggestions for Leftovers 

Cold Sliced Meats; Meat Salad; Lamb Chop Suey; 
Lamb Curry. 


NO. 96 BRAISED 

FIRST . . . 

L Thaw lamb. Inspect for dirt and wipe with 
damp towel. Bone, roll and tie shoulders. 

THEN . . .2y 2 hours before serving: 

2. Heat fat in pan on top of range and brown 
lamb on all sides, turning frequently. 

3. Add salt, pepper, stock or water. Add chopped 
onions (optional). 

4. Cook covered in slow oven (300-325° F.) for 
about 2 hours or until lamb is tender. Keep 
about one inch of water in bottom of pan. 

5. Turn meat occasionally. 

6. When meat is cooked, remove from pan. 
Allow to stand on cool edge of range while 
gravy is made from drippings. 

7. Slice across grain in y% inch slices, as ordered. 
Serve hot. 

VARIATIONS (100 servings) 

Lamb a la Mode . . . Add 3 lbs. diced carrots, 2 lbs. 

diced onions and 1 No. 10 can tomatoes to the 

braised lamb 30 to 45 minutes before the meat 


LAMB 


PORTION: 5 oz. per person 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lamb, boneless, shoulders 45 lbs. 

Lamb fat or other fat 

8 oz. 

1 cup 

Salt 

6 oz. 

% cup 

Pepper 

y 2 oz. 

5y 2 tsp. 

Meat stock* or water 


lqt. 

Onions, chopped** 

4 lbs. 

3 qts. 


•Recipe No. 6. 

•‘Optional. 

is done. (Step 5.) 

Serve, the 

vegetables in the 


gravy. 

Lamb Braised with Vegetables . . . Use 31 lbs. of lamb 
instead of 45 pounds. Add 3 lbs. diced carrots, 
3 lbs. diced onions, 3 lbs. diced celery and 3 lbs. 
diced turnips to the braised lamb about 40 min¬ 
utes before roast is done. (Step 5.) Serve vege¬ 
tables with sliced meat. 

Suggestions for Leftovers 

Lamb Biscuit Roll; Lamb Pot Pie; Lamb Croquettes. 


No. 97 LAMB BISCUIT ROLL (Beef 

FIRST . . . 

1. Grind cooked meat and chop onions. 

THEN . . .1 y 2 hours before serving: 

2. Soak bread- crumbs in water; press and dis¬ 
card water. 

3. Cook onions in fat until brown. 

4. Combine meat, bread crumbs, cooked onions, 
chili powder and salt; mix well. 

5. Prepare biscuit dough using 8 lbs. sifted flour. 
Roll into rectangles )4 inch thick, 8 inches 
wide, the length of baking pans. 

6. Spread meat mixture about inch thick over 
each piece of dough. Roll like jelly roll into 
lengths equal to that of baking pans and seal 
end of dough with water. Place in baking 
pans. 


Pork, Veal or Smoked Ham) 


PORTION: 7 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Bread crumbs 

3 lbs. 

6 qts. 

Onions, chopped 

2 lbs. 

6 cups 

Fat, bacon 

2 lbs. 

4 cups 

Meat, cooked, ground* 

20 lbs. 


Chili powder 

y 2 oz. 

3 Tbsp. 

Salt 

4 oz. 

Vt cup 

Biscuit dough** 

17 lbs. 


•Beef, pork, veal or smoked 
**See Baking Section. 

ham may be 

used. 


7. Bake in slow oven (325° F.) about 30 min¬ 
utes until golden brown. 

8. Slice at once into 1 inch slices and serve two 
slices per person. 


[ 97 ] 


































BROILED LAMB CHOPS AND STEAKS 


NO. 98 

FIRST . . . 

1. Thaw, remove skin from chops and legs. 

NOTE: The strong taste often disliked in lamb comes 
only from the skin. 

2. Cut loins into 4-oz. chops. Cut legs into 6- 
oz. steaks. 

3. Score edges of lower shoulder chops to pre¬ 
vent curling while cooking. 

THEN ... 15 minutes before serving time, prepare 
only enough to serve men at first sitting. Cook to or¬ 
der after first five minutes of each sitting: 

4. Heat griddle, test with drop of water. If 
water sizzles and evaporates quickly, the 
griddle is ready. 

5. Dip the steaks in the oil and place on un¬ 
greased griddle. Brown, then turn. Sprinkle 
with salt and pepper mixture on each side 
immediately after browning. Keep turning the 
steaks over in the same order they were placed 
on the griddle to insure even cooking. Turn 


PORTION: 2 4-oz. 

chops or 1 

6-oz. steak 

SERVINGS: 100 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lamb, loin rack (rib) 
and legs 

65 lbs. 


Salt 

6 oz. 

% cup 

Pepper 

Vi oz. 

5'/ 2 tsp. 

Cooking oil 

1 lb. 

2 cups 



with tongs. Do not pierce. Cook with even 
moderate heat. 

NOTE: Do not press steaks or chops during cooking. 

6. When steaks are done, serve at once while 
hot. 

Suggestions for Leftovers 

Diced Lamb in Brown Sauce; Stuffed Pepper or 
Tomato. 


No. 99 LAMB CURRY 

FIRST . . . 


1. Peel and slice apples, chop onions. Dice 
cooked meat. Wash rice. 

THEN . . . 1 y 2 hours before serving: 

2. Blend flour with y 2 melted fat; stir until 
smooth, cook slowly. 

3. Heat milk and water. Add to flour mixture. 
Heat to boiling point; boil 3 minutes, stirring 
constantly. 

4. Add this mixture to fat, salt, pepper, curry 
powder, cinnamon, cloves, nutmeg and all¬ 
spice. 

5. Add apples, onions, and meat. Cover and heat 
to boiling point; reduce heat and simmer 
slowly 30 to 45 minutes. 

6. Add previously washed rice to rapidly boiling 
salted water (6 gals, water to 4 oz. salt for 
12 lbs. rice) ; boil 15 to 20 minutes or until 
tender. Drain well. 

7 . Add white sauce (made in Step 3) to cooked 
apples, onions and meat mixture. Serve cur¬ 
ried lamb over cooked rice. 

NOTE: Serve hot. 

VARIATIONS (100 servings) 

Veal Curry or Chicken Curry . . . Prepare the same as 

Lamb Curry using 25 lbs. of veal or chicken 

instead of lamb. 


PORTION: 6 oz. lamb. 

4 oz. rice 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Flour, sifted 

2 lbs. 

Vi ga>- 

Bacon fat, melted 

4 lbs. 

Vi gal. 

Milk 

4 14!/2-oz.cans i/ 2 gal. 

Water 

4 lbs. 

Vi gal. 

Meat stock* 

16 lbs. 

2 gals. 

Salt 

6 oz. 

% cup 

Pepper 


!4 tsp. 

Curry powder 

6 oz. 

V/i cups 

Cinnamon 


1 tsp. 

Cloves 


1 tsp. 

Allspice 


1 tsp. 

Nutmeg 


1 tsp. 

Onions, chopped 

2 lbs., 8 oz. 

2y 2 qts. 

Apples, sliced 

6 lbs. 

lVz gals. 

Lamb, cooked, diced 

23 lbs. 

4% gals. 

Rice, cooked 

27 lbs. 

4 gals. 

• 

‘Recipe No. 6. 


[98] 





























































IRISH LAMB STEW 


NO. 100 


FIRST . . . 

1* Thaw meat. If meat is used with bone in, saw 
bones. Pieces of meat and bones should be 
1 Yi" in size. 

Cut boneless meat into 1 inch cubes. This will 
give approximately 25 pieces to 1 pound. 

NOTE: Do not chop with cleaver as bones may 

splinter . 

2. Assemble vegetables. Cube carrots and pota¬ 
toes in y^" cubes. Quarter or halve onions if 
large. 

THEN ... 3 hours before serving: 

3. Add salt, pepper and onions to cubed meat. 
4- Add stock or water. Cover tightly. Let sim¬ 
mer 2 to 2y 2 hours. 

5. Add vegetables before meat is tender. Allow 
45 to 60 minutes for potatoes and onions to 
cook. Allow 30 minutes for carrots. 

6. Blend melted fat and flour. Add roux to stew 
and allow it to boil about 10 minutes, stirring 
constantly. 

7. Add canned peas, reheat. Serve at once. 

VARIATIONS (100 servings) 

Stew El Rancho . . . Prepare recipe for stew increas¬ 
ing weight of potatoes to 15 lbs. Add 10 lbs. 
tomatoes, 8 lbs. cabbage (cut in eighths) and 2 
oz. chili powder to liquid covering stew. 

Spiced Stew . . . Increase meat to 50 lbs. (carcass) or 
35 lbs. (boneless) in recipe for stew. Omit all 
vegetables. Add: 2 qts. vinegar, 2 lbs. brown 
sugar, 1 oz. cinnamon, 8 bay leaves, 1 lb. sliced 
onions to liquid covering meat. 


PORTION: 1 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lamb, bone in 

40 lbs. 


or 



boneless, trimmed 

28 lbs. 


Salt 

6 oz. 

3 A cup 

Pepper 

Vi oz. 

5Vi tsp. 

Meat stock* or water 


3 gal. 

Potatoes %" cubes 

12 lbs. 

1% gal. 

Onions, small whole 

5 lbs. 

114 gal. 

Carrots %" cubes 

8 lbs. 

2 gal. 

Peas, canned 

5 lbs. 

2V 2 qts. 

Flour 

2 lbs. 

Vi gal. 

Fat 

2 lbs. 

1 qt. 


•Recipe No. 6. 


Stew with Barley, Rice, Cheese, Dumplings, or Noodles 

. • • Prepare recipe for stew. Reduce cooking 
time to 2 hours. Stew may be served with or on 
cooked barley or rice. 10 lbs. shredded cheese 
may be added to stew at step 7. Heat stew until 
cheese is melted, being careful not to boil mix¬ 
ture after cheese is added. Stew may also be 
varied by adding dumplings or noodles 15 to 20 
minutes before the end of the cooking period. 

Irish Veal Stew . . . Veal may also be used in place of 
lamb. 

Suggestions for Leftovers 

Lamb Pot Pie; Baked Lamb Hash. 


m. 101 ROAST VEAL 


FIRST . . . 

1. Thaw meat. Cut veal into uniform roasts of 
about 8 pounds. Trim, prepare for roasting. 

THEN ... 4 hours before serving: 

2. Rub with salt and pepper (optional). Place 
fat side up on rack in open roasting pan. If 
there is little or no fat covering lay strips 
of salt pork %. inch thick on top of roasts. 
Do not stack or crowd the roasts. Insert meat 
thermometers. 

3. Roast at 325° F. for about 3 hours or until 
meat thermometer registers the correct inter¬ 
nal temperature (165° F.) indicating the 
proper degree of doneness. 

NOTE: Do not sear the roast. Do not add water. Do 
not cover. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Veal, boneless 

45 lbs. 


Salt 

8 oz. 

1 cup 

Pepper 

1 oz. 

3V 2 Tbsp. 

Salt pork 

4 lbs. 




4. Allow to stand 30 minutes before carving into 
Y% inch slices across the grain. 

5. Make gravy with pan drippings. 


Suggestions for Leftovers 

Cold Sliced Meats; Meat Salad; Veal Curry; Veal 
in Brown Sauce. 


['99 ] 










































VEAL BIRD 


NO. 102 

FIRST . . . 

1- Thaw meat. Bone, trim and cut meat into 6 oz. 
rectangular pieces. 

THEN . . . 2 y 2 hours before serving: 

2. Rub with salt and pepper. 

3. Spread 3 ounces of stuffing on each piece. 
Roll and fasten with toothpicks. Dredge with 
flour. 

4. Fry in shallow hot fat until browned on all 

. sides. 

5. Place veal birds in roasting pans. Add stock. 

6. Cover pans tightly. Bake in slow oven (300° 
F.) 1 to 1^2 hours or until tender and well 
done. 

NOTE: If excess faf rise s to surface, remove. 

7. Serve hot with brown gravy from the pan. 

VARIATIONS (100 servings) 

Beef or Pork Birds . . . Beef or pork may be used in 

place of veal. 


PORTION: 1 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Veal, boneless trimmed 
legs 

35 lbs. 


Salt 

6 oz. 

% cup 

Pepper 

!4 OZ. 

3 A Tbsp. 

Bread dressing 

20 lbs. 

5 gals. 

Flour, sifted 

2 lbs. 

Vi gal- 

Fat 

4 lbs. 

% gal- 

Meat stock* 


i y 2 gals. 


‘Recipe No. 6. 


Suggestions for Leftovers 

Remove dressing and use in any of the following: 
Veal Croquettes; Veal Loaf; Baked Stuffed Pep¬ 
pers ; Tomatoes. 


NO. 103 BREADED VEAL CUTLET (STEAK OR CHOP) 


FIRST . . . 

1. Thaw meat. Bone, trim and cut meat into 
3 y 2 ounce slices. Flatten to y%" thickness. 

THEN ... 1 hour before serving: 

2. Mix flour, salt and pepper together. 

3. Dredge cutlets in seasoned flour. 

4. Combine milk well with slightly beaten eggs. 

5. Dip floured meat into milk and egg mixture, 
then into bread crumbs. 

NOTE: If crumbs become lumpy, s/7/. In breading 
large quantities, do not pile cutlets in layers of more 
than three or four to prevent breaded surfaces from 
becoming soggy. 

6. Fry until golden brown in about 2 inches of 
fat at 375° F. 

NOTE: When replenishing fat lost by absorption, 
allow sufficient time for fat to reach 375° F. 

7. Place cutlets on wire rack in a pan to drain 
excess fat. Then stack on end in another 
roasting pan. Bake in slow oven (325° F.) 
for 20 minutes. 

NOTE: All veal should be well done. 


PORTION: 2 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Veal, boneless, trimmed 

45 lbs. 


Flour, sifted 

2 lbs. 

V 2 gal. 

Salt 

2 oz. 

!4 cup 

Pepper, white 

!4 OZ. 

3 / 4 Tbsp. 

Milk, evaporated 


1 14y 2 -oz. can 

Water 


1 pt. 

Eggs 

1 lb. 

10(1 pt.) 

Bread Crumbs, dry 

PAIbs. 

y 2 gal. 

Fat (for frying) 


3% gals. 



NOTE: When keeping hot in oven during meal period, 
lay cutlets on wire rack or on ends of bread or ab¬ 
sorbent paper to prevent under-crust from becoming 
greasy. 

Suggestions for Leftovers 

Cooked Cutlets . . . Strip off brown crust and use in 
Veal Salad; Veal Chop Suey; Veal Biscuit Roll. 
Uncooked, Breaded Cutlets . . . Wash off breading. 
Store in covered pan in chill box. 


8- Serve immediately. 


[TOO] 




















































VEAL FRICASSEE 


NO. 104 

FIRST . . . 


'• Thaw meat, wipe carefully and cut into 1^ 
inch cubes. 

2. Chop parsley. Crush garlic. 

THEN ... 2 hours before serving: 

3. Mix flour, salt, pepper, thyme and paprika. 
Dredge the meat in the seasoned flour. 

4. Saute meat cubes evenly in bacon fat. 

NOTE: Do not let meat brown too much as this spoils 

the appearance of the fricassee. 

5. Add garlic, stock and water. Let simmer for 
lp 2 hours or until meat is tender. Stir fre¬ 
quently. 

6. Add evaporated milk. Add chopped parsley 
and serve with cooked rice or cooked noodles. 

VARIATIONS (100 servings) 

Lamb Fricassee . . . Lamb may be substituted for veal 

in recipe. 

Suggestions for Leftovers 

Veal Pot Pie with Biscuit or Mashed Potato Cover. 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Vqal, boneless 

35 lbs. 


Bacon, fat or other 

3 lbs. 

3 pts. 

Flour, sifted 

2 lbs., 8 oz. 

2Y 2 qts. 

Meat stock* 


1 y 2 gal. 

Milk, evaporated 


7 No. 1 cans 
(3 qts.) 

Water 


3 qts. 

Salt 

6 oz. 

% cup 

Pepper 

l/ 2 oz. 

1% Tbsp. 

Thyme 

Va oz. 

1 cup 

Paprika 

Vz oz. 

1 3 4 Tbsp. 

Chopped parsley 
(optional) 

3 oz. 

1 cup 

Garlic (optional) 


4 cloves 


*Recipe No. 6. 



[101 ] 






























Sauces and Gravies 

____ # _ 


A gravy or sauce, seasoned well, makes 
a perfect accompaniment to meat, poultry, 
fish or vegetable. 

Sauces should be served immediately after 
preparation, if possible, otherwise they 
should be kept covered to prevent evapora¬ 
tion and the formation of a crust on the 
surface. 

Sauces are white or brown and different 
seasonings and ingredients furnish endless 
variations. Flour is the usual thickener, and 
is blended into the melted fat to form a roux. 
(Slight browning makes a blond or white 
roux; deep browning makes a brown roux.) 
The proportion of fat to flour differs with 
the thickness of roux desired. The liquid 
added to the roux may be milk, stock, water, 
tomato juice or vegetable juices. 

How to Cook Sauces 

Be sure to measure ingredients carefully. 


Use a cooking vessel with a heavy rounded 
bottom, to assure perfect blending. A double 
boiler is excellent for making a white sauce. 
The liquid should be heated, added gradually 
and sauce stirred constantly. 

Hints on Making Sauces 

Overcooked sauce may become oily. If 
this happens, skim off the excess fat, add a 
little more of the liquid — cold — and boil 
briefly until smooth. Do not overseason the 
sauce. 

A lumpy sauce can be strained through a 
very fine sieve or cheesecloth. 

Measure proportions of fat , flour and liquid 
carefully to assure proper proportions and 
prevent greasiness and incorrect consistency. 

Gravies are meat juices or drippings to 
which thickening, water or stock have been 
added. 


HARD SAUCE 


No. 105 

Preparation time, steps 1, 2, 3: 20 minutes. 

1. P>eat butter until creamy. 

2. Add sugar and vanilla gradually. 

3. Whip until smooth. 

NOTE: Hard sauce may be used at this stage. If firm¬ 
ness is desired proceed as follows: 

4. Pack in waxed paper, lined baking pans, or 
square molds. 

5. Chill in refrigerator until firm. 

6. Lift from pans. Slice. Serve with hot or cold 
steamed puddings; baked apples; Dutch apple 
pie or mincemeat pie; Brown Betty. 


YIELD: 6 pounds 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Butter, softened 

2 lbs. 

1 qt. 

Confectioners 

4 lbs. 

3!4 qts. 

sugar (sifted) 

Vanilla* 

2 oz. 

!4 cup 


•Rum flavoring may 

be used in place of vanilla. 



Suggestions for Leftovers 

Hard Sauce keeps well—can be made in advance. 
Cover and store in chill-box. 


[ 102] 





















NO. 106 MAPLE SYRUP 

Preparation time, exclusive of chilling: 20 minutes. 

1. Dissolve maple tablets in boiling water. 

2. Add sugar. 

3. Heat to boiling temperature, stirring to dis¬ 
solve sugar. 

4. Cool before using. 

Suggestions for Leftovers: Maple Syrup can be made 
in advance and kept in a cool place until needed. 


YIELD: 1 gallon 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Maple tablets 


8 

Water, boiling 


Vi gal- 

Sugar, granulated 

6 lbs. 

131/2 cups 

Sugar, brown 

2 lbs. 

7 cups 


NO. 107 CHOCOLATE FUDGE SAUCE 


Preparation time, exclusive of chilling: 30 minutes. 

1. Melt chocolate over hot water. 

2. Add butter, corn syrup, salt, boiling water 
and sugar, stirring constantly. 

3. Cook over direct heat, boiling 3 to 5 minutes. 

4. Cool and add vanilla. 

5. To serve hot, reheat over boiling water. 

Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 
Reheat and serve. May be used cold. 


YIELD: 

5 V 2 quarts 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chocolate, grated 

1 lb. 2 oz. 

41/2 cups 

Butter 

Vi lb. 

1 cup 

Corn syrup 

1 lb. 1 oz. 

P /2 cups 

Salt 


1 tsp. 

Boiling water 


6 cups 

Sugar 

5% lbs. 

12 cups 

Vanilla 

1 oz. 

2 Tbsp. 


NO. 108 VANILLA SAUCE 

Preparation time, exclusive of chilling: 30 minutes. 

1. Mix together cornstarch, sugar and salt. 

2. Stir into boiling water until mixture is smooth. 

3. Heat to boiling. Cook until thickened. 

4. Stir in butter and vanilla. Chill. 

NOTE: Serve with custards. 

Suggestions for Leftovers: Cool, place in small con¬ 
tainer, store in chill-box. Use by second day. 


YIELD: 1 gallon 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Sugar 

1 3/4 lbs. 

4 cups 

Cornstarch 

2Vi oz. 

Vi cup 

Salt 


y 4 tsp. 

Water (boiling) 


1 gal. 

Butter (melted) 

Vi lb- 

1 cup 

Vanilla 

2 oz. 

4 Tbsp. 


No. 109 CUMBERLAND SAUCE 

FIRST . . . 

1. Stir jelly over hot water until soft. 

THEN ... >4 hour before serving: 

2. Beat in egg yolks and all the remaining in¬ 
gredients. 

3. Stir sauce 15 minutes or until thickened. 

VARIATION 

Raisin Sauce ... 1^4 pounds seedless raisins may be 
added. This sauce is excellent over ham. 

Suggestions for Leftovers: Cool, place in small con¬ 
tainer, store in chill-box. Reheat and serve. 


YIELD: 5 quarts 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Currant jelly 

11 3/4 lbs. 

17 cups 

Egg yolk 

12 oz. 

18 yolks 
(P /2 cup) 

Vinegar 


2 Va cups 

Dry mustard 

1 oz. 

5 Tbsp. 

Sugar 

1 lb. 

2% cups 

Salt 


1 tsp. 

Pepper 


V 2 tsp. 


[103] 










































































LEMON SAUCE 


NO. 110 

Preparation time, exclusive of chilling: 30 minutes. 

1. Combine sugar, cornstarch, salt and nutmeg. 

2. Stir into boiling water slowly. 

3. Heat to boiling temperature. Cook about 5 
minutes or until thickened, stirring constantly. 

4. Stir in butter, lemon rind and lemon juice. 

5. Reheat to boiling temperature. 

VARIATIONS 

Cherry Sauce . . . Use cherry juice in place of water 
in above recipe. 

Fruit Sauce . . . Use fruit juice in place of water. Add 
crushed fruit. 

Crushed Pineapple . . . Crushed pineapple may be 
added to the lemon sauce. 


YIELD: 1 quart 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Sugar 

1 % lbs. 

1 qt. 

Cornstarch 

4 oz. 

% cup 

Salt 


!4 tsp. 

Nutmeg 


!4 tsp. 

Water, boiling 


2V 2 qts. 

Butter 

4 oz. 

y 2 cup 

Lemon rind, grated 

1 oz. 

1 Tbsp. 

Lemon juice 


%cup 



Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 
Reheat and serve. 


NO. Ill BUTTERSCOTCH SAUCE 


Preparation time, exclusive of chilling: 30 minutes. 

1. Beat egg yolks. 

2. Add remaining ingredients and mix well. 

3. Cook to a thick syrup over boiling water, stir¬ 
ring frequently. Beat thoroughly before using. 

4. Serve hot or cold. 

Suggestions for Leftovers 

Sauce may be made in advance and stored in chill- 
box. 


YIELD: 

3% quarts 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Egg yolks 

8 oz. 

(12 yolks) 

1 cup 

Butter 

V/ 2 lbs. 

3 cups 

Water 


3 cups 

Brown sugar 

3 lbs. 

2 qts. 

Corn syrup 

23/ 4 lbs. 

4 cups 

Nut meats (broken)* 


3 cups 


* Optional 


No. 112 ORANGE SAUCE 

Preparation time, exclusive of chilling: 1 hour. 

1. Grate orange rind. 

2. Combine sugar, cornstarch, salt and cinnamon. 

Stir into boiling water slowly. 

3. Heat to boiling temperature. Cook about 5 
minutes or until thickened, stirring constantly. 

4. Stir in butter, orange rind, orange juice and 
lemon juice. 

5. Reheat to boiling temperature. 

NOTE: This sauce is desirable and popular for corn¬ 
starch pudding, rice pudding, fruit fritters and left¬ 
over cakes. 

Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 

Reheat and serve. 


YIELD: 

approximately 1 

gallon 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Orange juice 


3 cups 

Sugar 

l 3 / 4 lbs. 

1 qt. 

Orange rind 

114 oz. 

5 Tbsp. 

Cornstarch 

4 oz. 

3 4 cup 

Salt 


y 2 tsp. 

Cinnamon 

* 

y 2 tsp. 

Water, boiling 


2 qts. 

Butter 

12 oz. 

114 cup 

Lemon juice 


1 cup 



[104] 





















































































NO. 113 TOMATO SAUCE 

1* Combine tomatoes, tomato puree, meat stock and 
sugar. 

2. Add garlic, bay leaves, cloves, pepper and salt. 

Heat to boiling temperature. 

3. Blend together butter and flour to a smooth paste. 

4. Stir into heated mixture. 

5. Continue to simmer for 20 minutes, stirring until 
mixture is well thickened. Strain. Serve hot. 

NOTE: An excellent sauce for baked fish, veal cutlets 
or other breaded meats and baked stuffed peppers. 

VARIATION 

Tomato Vegetable Sauce ... To 1 gallon of tomato 
sauce add 1 pound each cooked chopped onions, 
celery, carrots and peas. 

Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 

Reheat and serve. 


NO. 114 CHOCOLATE SAUCE 

Preparation time, exclusive of chilling: 45 minutes. 

1. Add chocolate to milk and water and heat over 
boiling water until melted. 

2. Beat until blended. 

3. Mix cornstarch, sugar and salt throughly. 

4. Add to chocolate mixture, stirring well. 

5. Add corn syrup and blend. 

6. Cook over boiling water 15 minutes. 

7. Remove from heat. 

8. Add butter and vanilla. 

9. Cool. 

Suggestions for Leftovers 

May be made in advance and stored in the chill-box 
until needed. 


YIELD 

: 1 gallon 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Sugar 

3 lbs. 

6 % cups 

Chocolate, grated* 

1 lb. 6 oz. 

5 1 /2 cups 

Water 


2 cups 

Syrup, corn 

1 % lbs. 

21/2 cups 

Milk, evaporated 


4 No. 1 cans 
(7 cups) 

Vanilla 

% oz. 

V /2 Tbsp. 

Salt 


1 tsp. 

Butter 

4 oz. 

y 2 cup 

Cornstarch 

5 1 /, oz. 

1 cup 


‘Cocoa may be substituted. 


YIELD: 2 gallons 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Tomatoes 

6 lbs. 6 oz. 

1 No. 10 can 

Tomato puree 

5 lbs. 

2 qts. 

Meat stock* 


1 gal. 

Sugar 

4 oz. 

V 2 cup 

Garlic 

— 

1 clove 

Bay leaves 


4 leaves 

Cloves, whole 


1 Tbsp. 

Pepper 


1 Tbsp. 

Salt 

1 oz. 

2 Tbsp. 

Butter, melted or 

fat 1 y 2 lbs. 

1 y 2 pt. 

Flour 

1 lb. 

1 qt. 


• Recipe No. 6. 


NO. 115 CHEESE SAUCE 

1. Prepare white sauce. 

2. Grate cheese or put through meat grinder. 

3. Add cheese, mustard, and paprika to hot white 
sauce. 

4. Remove from heat and stir until cheese is melted 
and smoothly blended. 

5. Serve hot with egg dishes, vegetables, hamburgers 
and boiled or poached fish. 

Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 

Reheat and serve. 


YIELD: 1 gallon 

INGREDIENTS WEIGHTS 

AMOUNTS 

Medium white sauce* - 

1 gal. 

Cheese, American, „ „ 

. , 2 lbs. 

grated 

2 ats. 

Mustard, dry - 

4 tsp. 

Paprika - 

4 tsp. 


•Recipe No. 116. 


[105] 




































































CREAM OR WHITE SAUCE 


NO. 116 

1. Blend fat and flour to a smooth paste. Stir rapidly 
into hot milk and water. Cook until thickened, stir¬ 
ring constantly. Stir in salt and pepper. 

NOTE (I): 1 gallon will require cooking from 7 to 10 
minutes. Larger quantities require a longer cooking 
period. 

NOTE (2): Meat stock, vegetable cooking water and 
liquid drained from canned vegetables may be used 
in place of milk. Liquid drained from canned salmon 
or tuna fish may be used in place of part of milk. 

VARIATIONS 

Bechamel Sauce . . . Substitute well seasoned chicken 
or veal stock for evaporated milk and water in 
medium white sauce. If desired, add 1 tsp. thyme, 
2 bay leaves (to 1 gallon of stock). Strain and 
serve with croquettes or meats. 

Mock Hollandaise Sauce . . . For 1 gallon of medium 
white sauce, use 24 (1 pt.) egg yolks slightly 
beaten. Add small amount of sauce to eggs, heat¬ 
ing well. Add to remaining sauce and mix thor¬ 
oughly. Then add 1 cup lemon juice and 2 tsp. 
paprika, a little at a time, stirring constantly. 
Serve at once. 

NOTE: Keep mixture over hot (not boiling) water 
until ready to use. 

Brown Sauce . . . Substitute meat stock for evaporated 
milk and water in medium white sauce. Brown 
flour in fat before adding stock in order to give 
the sauce a rich brown color. 

Bouillon Cube Beef Base Gravy . . . Substitute beef 
concentrate (4 oz. will make 1 gallon liquid) for 
meat stock used in Brown Sauce Recipe. 

Onion Gravy ... To 1 gallon of brown sauce, add 1 
pound of sliced onions that have been fried to a 
golden brown. 


YIELD: 1 gallon 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

THIN 

(for creamed soups) 

Fat, melted 

8 oz. 

1 cup 

Flour, sifted 

4 oz. 

1 cup 

Salt 

1 oz. 

2 Tbsp. 

Pepper, white 


1 tsp. 

Milk, evaporated 


5 No. 1 cans 

2 qts. 

Water, for milk 


2 qts. 

MEDIUM (for creamed vegetables) 

Fat, melted 

14 oz. 

2 cups 

Flour, sifted 

7 oz. 

1 % cups 

Salt 

1 oz. 

2 Tbsp. 

Pepper, white 


1 tsp. 

Milk, evaporated 


5 No. 1 cans 

2 qts. 

Water 


2 qts. 

THICK 

(for escalloped 

dishes) 

Fat, melted 

F /2 lbs. 

3 cups 

Flour, sifted 

12 oz. 

3 cups 

Salt 

1 oz. 

2 Tbsp. 

Pepper, white 


1 tsp. 

Milk, evaporated 


5 No. 1 cans 

2 qts. 

Water 

— 

2 qts. 


Vegetable Gravy . . . Yield: 1^2 gals. To 1 gallon 
of brown sauce add: 

1 lb. each of cooked chopped onion, diced celery, 
diced carrots, cooked peas. 

Suggestions for Leftovers 

White sauce mav he made in advance and stored in 
chill-box until needed. Should he used within 3 to 4 
days. 


No. 117 SPICE SAUCE 


1. Mix together onions, stock (or water), Worcest¬ 
ershire sauce, catsup, sugar, mixed spices, and 
vinegar. 

2. Heat to boiling temperature. Cook 5 minutes. 
Strain. 

NOTE: An excellent sauce for meats. 

Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 
Reheat and serve. 


YIELD: 

1 y 2 gallons 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Onions, finely chopped 

1 lb. 

% qts. 

Meat stock or water 

— 

1 gal. 

Worcestershire sauce 


1 cup 

Catsup 

— 

1 pt. 

Sugar 

3 oz. 

1 cup 

Mixed spices 

1 oz. 

4 Tbsp. 

Vinegar 


Vi gal. 


[106] 


































































SAVORY BROWN GRAVY OR PAN GRAVY 


NO. 118 

1. Drain meat drippings. Remove fat to combine 
with flour. Save drippings for Step 5. 

2. Heat stock. 

3. Blend fat and flour well. Cook until flour is 
browned, stirring constantly. 

4. Combine stock and drippings, if any. 

5. Add stock slowly, stirring constantly. Bring to 
boiling point, cook until thickened and smooth, 
reduce heat and simmer 10 minutes. 

6. Add salt and pepper. Strain. Serve hot with meats. 

VARIATIONS 

Cream Gravy . . . Use 2 quarts of milk and 2 quarts 
of water in place of 1 gallon of meat stock. 

Onion Gravy . . . Add 5 pounds peeled and sliced 
onions to fat and fry slowly until golden brown. 


YIELD: 2 gallons 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Fat from meat 

1 lb. 

2 cups 

drippings melted 

Flour 

1 lb. 

4 cups 

Meat stock* 


2 gallons 

Salt 

1 oz. 

2 Tbsp. 

Pepper 


2 tsp. 


•Recipe No. 6. 

Suggestions for Leftovers 

Cool, place in small container and store in chillbox. 
Reheat and serve. 


NO. 119 STEAK BUTTER SAUCE 

1. Beat butter until creamy. 


2. Add onions, lemon juice, salt and pepper. Mix 
thoroughly. 

NOTE: Serve with steaks, chops. 

VARIATION 

Steak Butter Sauce II . . . Prepare Steak Butter I omit¬ 
ting minced onions. Substitute 4 ozs. parsley, 
chopped. 

Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 
Reheat and serve. 


YIELD: 

approximately 1/2 quarts 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Butter 

2 lbs. 

1 qt. 

Onions, minced 

8 oz. 

B /2 cups 

Lemon juice 


1 y 2 pts. 

(4 lemons) 

Salt 

1 oz. 

2 Tbsp. 

Pepper, white 


Vi tsp. 



No. 120 


DRAWN BUTTER SAUCE 


1. Mix melted butter and flour; stir until smooth. 

2. Add hot water. Heat to boiling point; boil until 
slightly thick, stirring occasionally. Simmer for 10 
minutes. 

3. Add salt and pepper. 

NOTE: Serve hot with vegetables. 

VARIATIONS 

Egg Sauce . . . Add 10 chopped hard-cooked eggs to 
recipe for drawn butter. 

Parsley Sauce . . Add 2 cups minced parsley to recipe 
for drawn butter sauce just before serving. 

Lemon Sauce . . . Add 1 cup lemon juice to recipe for 
drawn butter sauce just before serving. 


YIELD: 1 gallon 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Butter, melted 

1 lb. 

1 pt. 

Flour, sifted 

8 oz. 

1 pt. 

Water, boiling* 


1 gal. 

Salt 

% oz. 

1 Vi Tbsp. 

Pepper, white 


1 tsp. 


•Vegetable juice may 

be used irriead of water. 



Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 
Reheat and serve. 


[107] 



















































NO. 121 CREAM CHICKEN GRAVY 


1. Have drippings from roasting or frying chickens 
ready. 

2. Blend fat and flour together. 

3. Combine chicken stock, milk and water. Heat to 
boiling temperature. 

4. Stir stock slowly into fat and flour. Cook 10 to 15 
minutes or until thickened and smooth. Stir con¬ 
stantly. 

5. Add salt and pepper. Stir. 

6 . Serve hot with chicken, croquettes, noodles or rice. 

VARIATIONS 

Giblet Gravy . . . Add cooked giblets* finely chopped 
to above chicken gravy recipe. 

*Cook giblets with celery and onions until well 
done. Use stock in liquid for gravy. 

Suggestions for Leftovers 

Cream of Chicken Soup; Creamed Chicken and Ham 

Scallop. 


YIELD: 2 gallons 

INGREDIENTS WEIGHTS 

AMOUNTS 

Fat from chicken ^ ^ 

drippings, melted 

1 pt. 

Flour, sifted 1 lb. 

1 qt. 

Salt 1 oz. 

2 Tbsp. 

Pepper, optional - 

2 Tbsp. 

Milk, evaporated - 

2 No. 14V2 
cans (1 qt.) 

Chicken stock - 

4 qts. 



NO. 122 MUSTARD SAUCE 

1- Mix thoroughly the mustard, sugar, flour, and 
salt. 

2. Stir in 3/2 of the water. Heat to boiling tempera¬ 
ture. Cook 5 minutes or until thickened, stirring 
constantly. 

3. Heat remaining water to boiling temperature. Mix 
with vinegar and stir into mustard mixture. Heat 
to boiling temperature. Stir in butter. 

4. Simmer for 5 minutes or until slightly thickened, 
stirring frequently. 

5. Serve with variety meats, cured meats, or fish. 

Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 

Reheat and. serve. 


No. 123 RAISIN SAUCE FOR MEATS 

1. Combine water and cloves. Heat to boiling tem¬ 
perature. Cook ten minutes. Strain. 

2. Add raisins to this water. Allow to cook for 5 
minutes. 

3. Mix sugar, flour and salt. Stir into water and mix 
until smooth. 

4. Heat to boiling temperature. Cook 10 minutes or 
until thickened. 

5. Remove from heat. Stir in butter, lemon juice, and 
catsup. 

NOTE: Serve hot with baked ham or tongue. 

Suggestions for Leftovers 

Cool, place in small container, store in chill-box. 

Reheat and serve. 


YIELD: iy 2 gallons 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Water, boiling* 


1 gallon 

Cloves, whole 


2 Tbsp. 

Raisins, seedless 

21/4 lbs. 

2 qts. 

Sugar, brown 

2 lbs. 

t/> 

0 - 

Flour, sifted 

8 oz. 

1 pt. 

Salt 

1/2 oz. 

1 Tbsp. 

Butter 

8 oz. 

1 cup 

Catsup 


1 V 2 cups 

Lemon juice 


l cup 


'Fruit juice may be used as part of water content. 


YIELD: 1 gallon 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Mustard, dry 

7 oz. 

1 pt. 

Sugar 

1 lb. 

1 pt. 

Flour 

8 oz. 

1 pt. 

Salt 

2 oz. 

% cup 

Water, cold 


1 gal. 

Vinegar 

— 

1 qt. 

Butter or other fat, 
melted 

2 oz. 

!4 cup 



[108] 










































































No. 124 


TARTAR SAUCE 


1. Combine olives, pickles, onion and parsley. Stir 
into mayonnaise. Mix well. 

NOTE: Serve with fried fish or sea food. 

Suggestions for Leftovers 

Store in chill-box until needed. Keeps well. 


YIELD: approximately Vi gallon 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Mayonnaise 

4 lbs. 

Vi gal. 

Olives, pitted, chopped* 


Vi cup 

Pickles, finely chopped 

9 oz. 

i y 2 cups 

Onions, finely chopped 

i y 2 oz. 

Va cup 

Parsley, finely chopped 

1 oz. 

Va cup 


* Dill pickles can be used instead of olives. 



NO. 125 CREOLE SAUCE OR SPANSSH SAUCE 


1- Dice pork, chop onions and celery. 

2. Fry salt pork 5 to 10 minutes or until well 
browned. 

3. Add celery and onions and fry about 15 minutes. 
Add tomatoes and meat stock or water. 

4. Mix flour and melted fat; stir until smooth. Add 
to onion and tomato mixture. Heat to boiling 
point; boil 2 minutes, stirring constantly. Reduce 
heat, let simmer 30 minutes. 

5. Add salt, pepper and seasonings. Mix well. 

6 . Serve hot with meats, fish, poultry or egg dishes. 

VARIATIONS 

Creole Sauce with Mushrooms . . . Prepare recipe for 
creole sauce omitting celery and substituting 2 
lbs. diced mushrooms. 

Suggestions for Leftovers 

Cool, place in small container and store in chill-box. 

Reheat and serve. Creole Sauce keeps perfectly for 

5-6 days. 


YIELD: 

3 gallons 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salt pork, diced 

1 lb. 

1 pt. 

Onions, chopped 

2 lbs. 

2 qts. 

Peppers 

2 lbs. 

2 qts. 

Celery, diced 

2 lbs. 

2 qts. 

Bay leaves 


3 leaves 

Cloves 

Va oz. 

— 

Tomatoes 

12 % lbs. 

( 6 V 2 qts.) 

2 No. 10 cans 

Meat stock or water 


1 gal. 

Sugar 

8 oz. 

1 cup 

Flour, sifted 

3 oz. 

Va cup 

Salt 

2 oz. 

Va cup 

Pepper 


1 tsp. 

Fat, melted 

3 oz. 

Vi cup 



No. 126 mint sauce 

1. Combine mint extract, water and sugar. Mix. 

2. Add vinegar. Serve sauce hot with lamb. 

NOTE: If. vinegar is too strong, dilute it with water. 

VARIATIONS (100 servings) 

If mint extract is not available, use 3 ounces dried 
mint leaves, steep in J /2 gallon of boiling water, 3 to 
5 minutes. Combine with sugar and vinegar. Strain 
and serve. 

Suggestions for Leftovers 

Cool, place in small container and store in chill-box. 

Reheat and serve. 


PORTION: 2 Tbsp. 

per person 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Mint, extract* 

1 oz. 

2 Tbsp. 

Water 


Vi gal. 

Sugar 

1 lb. 8 oz. 

1 Vi pts. 

Vinegar 


Va gals. 


’See variation. 


[109] 





































































No. 127 


BARBECUE SAUCE 


1. Chop onions. 

2. Cook onions in fat until clear and tender. 

3. Mix flour, mustard, cloves, salt, pepper and sugar. 
Stir mixture into onions and fat. 

4. Add vinegar, stock, catsup and Worcestershire 
sauce. Stir. Heat to boiling temperature and let 
simmer 15 minutes. 

NOTE: Barbecue Sauce may be served with all kinds 
of meats. 

Suggestions for Leftovers 

Cool, place in small container and store in chill-box. 
Reheat and serve. 







YIELD: 2 gals. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Onions, chopped 

iy 2 lbs. 

4i/ 2 cups 

Fat, melted 

1 lb. 

2 cups 

Flour, sifted 

4 oz. 

1 cup 

Mustard, prepared 

8 oz. 

1 pt. 

Cloves, ground 

% oz. 

3 Tbsp. 

Salt 

21/2 OZ. 

5 Tbsp. 

Pepper 

Vl OZ. 

1 3/4 Tbsp. 

Sugar, brown 

8 oz. 

1 1/2 cups 

Vinegar* 


2 qts. 

Stock** 


2 qts. 

Catsup 


1 No. 10 can 

3% qts. 

Worcestershire sauce - 

1 pt. 


*Juice of sweet pickles 
**Recipe No. 6. 

may be used in place of 

vinegar. 




[110] 







































Vegetable Recipes 


Vegetables are especially important be¬ 
cause they furnish vitamins and minerals 
as well as “roughage,” color and flavor to the 
meal. The many types, methods of preser¬ 
vation and ways of serving assure a wide 
variety of choice where selecting the vege¬ 
table dishes for the day’s menu. 

Types of Vegetables 

Green vegetables include the leafy vegetable 
(like lettuce), green beans, peas, broccoli and 
Brussels sprouts. The green coloring is par¬ 
tially soluble in water and is destroyed by 
long cooking and by acid. Do not use soda, 
even though it sometimes brightens the color, 
as it reduces the amount of vitamins and 
tends to make the vegetables “mushy.” Cook 
green vegetables uncovered, as quickly as 
possible, and serve as soon as they are tender. 

Spinach and cooked leafy greens are most 
appetizing when served with slices of hard- 
cooked eggs. 

Yellow vegetables include carrots, corn, ruta¬ 
bagas or yellow turnip, squash and sweet 
potatoes. The color pigment is not affected 
by water or heat. All except rutabagas may 
be cooked covered in a small amount of 
water, and only until tender. Rutabagas are 
preferably cooked uncovered because of their 
strong flavor. 

White vegetables include both the strong- 
flavored (white cabbage, cauliflower and 
onions) and mild flavored (Irish potatoes). 
The white pigment of strong-flavored vege¬ 
tables is soluble and turns yellow with pro¬ 
longed cooking. 

Red vegetables include beets and red cabbage. 
The red coloring is soluble in water. Acid 
will “fix” the color without harming nutritive 


content, so about 1 tablespoon lemon juice 
or vinegar is usually added to each quart of 
water. Beets are cooked with their skins and 
stem ends left on to prevent “bleeding” or 
loss of color. 

Fresh vegetables that are to be eaten raw 
should be picked over, washed and crisped. 
A brief preliminary soaking in salted water 
helps to draw out insects in tightly “headed” 
vegetables. Prolonged soaking wilts vege¬ 
tables and affects the flavor. 

Canned, Quick-Frozen, 

Dried and Dehydrated Vegetables 

The variety of forms in which vegetables 
are stored on board our vessels permits in- 
season and out-season vegetables to be en¬ 
joyed throughout the year and during an 
entire voyage. 

Canned vegetables have been cooked in the 
container and need only reheating to boiling 
temperature before serving. When schedul¬ 
ing canned vegetables on the Cook's Work 
Sheet remember that this reheating takes 
very little time. Don’t allow canned vege¬ 
tables to overcook and lose food value, 
appearance and flavor. Retain the liquid from 
canned vegetables for use in soups, sauces 
and gravies. 

Quick-frozen vegetables have the appearance 
and flavor of fresh vegetables and have been 
carefully cleaned and trimmed so that they 
are ready for cooking. Quick-frozen vege¬ 
tables can be prepared faster than any other 
type of vegetables as they have been blanched 
before freezing. See directions under “quick- 
frozen vegetables.” 

Dried vegetables include white beans, navy 
beans, kidney beans, lima beans, colored beans 
and blackeve peas. These are used in soups 


ini] 




and can be simmered or baked, mixed with 
meat, made into salads, or served alone as a 
vegetable. 

Dehydrated vegetables need to be reconsti¬ 
tuted. Full directions for reconstituting and 
recipes for cooking these are given in the 
section on “Dehydrated Foods.” 

Fresh Vegetables 

Fresh vegetables should be picked over 
and scrubbed regardless of whether they 
are to be eaten raw or cooked. 

Some vegetables are pared before cook¬ 
ing, others afterwards. There is a great 
advantage in peeling after cooking as it is 
easier to remove the skin only and leave the 
under-part of the peeling for eating. On the 
otner hand, it is very difficult to pare raw 
vegetables thin enough to leave this vitamin- 
rich mealy surface intact. Slicing or dicing 
vegetables may shorten the cooking period, 
but it results in additional loss of vitamins 
in the cooking process. When it is necessary 
to keep fresh vegetables for some time, they 
may be parboiled for a few minutes to pre¬ 
vent changes, then cooked when ready for 
use. 

Fresh vegetables often require various 
kinds of preliminary preparation, depending 
on how they are to be cooked. A few helpful 
hints in preparing common vegetables are: 

CABBAGE heads should be washed and outer 
leaves removed. 

To prepare for boiling, cut heads into four 
or six wedges (depending upon size) through 
center, then cut off core (center stalk). 

To shred into long shreds, slice thin on slicing 
machine or with knife. For short fine shreds, 
rub wedge on coarse (large-holed) grater. 

CARROTS — To clean by hand, wash and 
scrape young, slender carrots with the edge 
of a paring knife. Scrape along the length 

[1121 


as carrot is turned. Cut off green end. Thick 
carrots may be peeled and shaved with an 
apple or potato parer. Wash again after 
scraping or peeling. 

To clean by electric peeler, operate the peeler 

the same as for potatoes. Do not overload 
the machine. Do not leave the carrots in the 
running peeler any longer than necessary to 
produce a bright, clean surface on the carrots. 

NOTE: Carrots do not have to be stored in water after 
peeling. 

To shred, use coarse-holed grater and rub end 
of carrot on the grater. 

To dice, cut carrot lengthwise in l /\. to inch 
strips from thick end toward pointed end. 
Cut again lengthwise at right angles to the 
first slices. Cutting at right angles to the 
entire stick in Ft to l /> inch pieces forms the 
cubeg. Keeping carrot intact until last cutting 
saves time and handling. 

CELERY is prepared by separating' outer 
stalks from the heart of the bunch, trimming 
off leaves and root ends. Scrub thoroughly 
with a stiff brush, scraping off bruised or 
darkened spots. 

To dice, cut stalks lengthwise in ]/\ or 3/2 inch 
strips with point of knife. Then cut several 
strips crosswise in % or y 2 inch pieces. 

To cut Julienne, slice stalks lengthwise. To 
make strips longer, cut slantwise, especially 
toward the leaf end of the stalk. 

Celery seed or celery salt (made from dried 
celery and celery seeds) can substitute for 
fresh celery in a recipe when no fresh celery 
is available. 

When the substitution is in a liquid (soup, 
stew, etc.) use: 

2 teaspoons of celery seed to each quart 
of liquid. 

1 tablespoon of celery salt to each quart 
of liquid. (Lower the regular salt 
content in this case.) 


When the substitution is in a solid (meat 
loaf, croquettes, salad, etc.): 

4 teaspoons celery seed can substitute 
for 1 pound of chopped celery. 

2 teaspoons celery salt can substitute 
for one pound of chopped celery. 

ONIONS should be peeled before using. Cut 
off both ends. With a paring knife, slip off 
the first or second dry layer of skin. Cut out 
soft spots and any blemishes. 

To make onion rings, slice peeled onions cross¬ 
wise every quarter-inch. Each slice will then 
be a group of rings that may be easily sep¬ 
arated. 

To mince onions, cut in half lengthwise. Lay 
halves on flat side. Make thin cuts downward 
but not all the way through, then slice down¬ 
ward across the cuts. 

To extract onion juice, cut onion in half. Grate 
the surface on fine grater to a juicy pulp. 
(This need not be strained.) If a small 
quantity only is needed, scrape cut surface 
of onion with tip or edge of a spoon. 

POTATOES 

Peeling with electric peeler: 

(a) Start the motor before loading the 
peeler with potatoes. Loading before the 
peeler is in motion may strain the motor. 

(b) Turn on the water valve. Peelings 
should be washed away as soon as they 
are scraped off. 

(c) Do not load more than one-half full. 
Overcrowding will make for uneven 
peeling. 

(d) Time each batch carefully to 1 J 4 or 2 
minutes, depending upon the shape of 
the potatoes and condition of the 
machine. Overtime means wearing the 
potatoes down to ‘"marbles." 

(e) When potatoes are removed from peeler, 
drop them into cold water until time to 
remove the ""eyes.” 


(f) Remove ‘"eyes” with point of parer or 
knife. Cut out any green or black dis¬ 
colorations in the potato. 

(g) Keep potatoes covered with cold water 
again until ready to use. This prevents 
potatoes from darkening. 

Peeling by hand: 

(a) With sharp paring knife or slotted 
peeler, start at one point and thinly pare 
the skin making a continuous spiral peel. 

(b) Remove ‘"eyes” with point of parer or 
knife and cut out green or black blem¬ 
ishes. 

(c) Keep covered with cold water if they 
are not to be used immediately. 

How to Cook Vegetables 

Methods of vegetable cookery include boiling, 
simmering, broiling, steaming and baking. 
Steaming (in a steamer without added 
moisture) and baking (in a casserole and 
serving in same dish) are methods which 
retain most of the minerals and vitamins. 

NOTE: Only fresh cold water brought to boiling tem¬ 
perature should be used for cooking vegetables. Water 
from hot water faucet is likely to have a bad flavor. 

IMPORTANT: Cook all vegetables just before serving 
time. Better appearance and flavor will be obtained 
and more of the nutrients will be retained if they are 
served and eaten promptly after preparation. For 
further information see chapter on "How to Get the 
Most Out of Food." 

What to Do with Leftovers 

In general, leftovers are preferably used 
in salads to prevent further destruction of 
the vitamins by a second cooking. Or, vege¬ 
tables can be pureed with vegetable stock 
and added to vegetable soup. A leftover veg¬ 
etable may be combined with a new vegetable, 
such as leftover onions with canned peas, 
string beans with cooked carrots, green limas 
with cooked shredded cabbage, peas with 
mashed turnips, etc. Serve leftover vege¬ 
tables creamed or scalloped. Leftover stewed 
tomatoes can be added to soups, gravies, 
sauces or casserole dishes. 


[113] 


TIME TABLE FOR COOKING FRESH VEGETABLES 





M 1 

NUT 

E S 


Amount of 

Cook Covered 

In Boiling 

In 

In 

Vegetable 

Water 

or Uncovered 

Water 

Steamer 

Oven 

Asparagus (bunched) 

Water to cover 
(except tips) 

Uncovered 

5-10 

12-15 


Beans, green 

Water to cover 

Uncovered 

25-35 

25-35 

— 

Beans, lima 

Water to cover 

Uncovered 

20-30 

20-25 

— 

Beets, new 

Water to cover 

Covered 

35-60 

40-60 

60-90 

Beets, old 

Large amount 

Covered 

60-120 

60-90 

90-120 

Broccoli 

Water to cover 
(except heads) 

Uncovered 

15-20 

15-20 

_ 

Brussels sprouts 

Water to cover 

Uncovered 

12-20 

15-25 

— 

Cabbage, green (shredded) 

Large amount 

Uncovered 

10-12 

8-15 

— 

Cabbage, wedges 

Large amount 

Uncovered 

10-15 

15-20 

— 

Carrots, new 

Small amount 

Covered 

15-25 

15-20 

30-45 

Carrots, old 

To cover 

Covered 

25-40 

30-40 

45-60 

Cauliflower (broken up) 

To cover 

Uncovered 

10-20 

15-18 

20-30 

Celery 

Water to cover 

Covered 

10-20 

10-15 

— 

Corn 

Water to cover 

Covered 

8-15 

12-15 

— 

Kale 

Small amount 

Uncovered 

20-30 

25-30 

— 

Onions, whole 

Large amount 

Uncovered 

20 25 

18-20 

40-50 

Parsnips 

Water to cover 

Uncovered 

25-35 

15-20 

— 

Peas 

Small amount 

Uncovered 

15-20 

15-25 

— 

Potatoes, sweet 

Water to cover 

Covered 

20 30 

25-40 

35-60 

Potatoes, white 

Water to cover 

Covered 

25-45 

25-35 

60-120 

Rutabagas, cubed 

Large amount 

Uncovered 

30-40 

35-45 

— 

Spinach 

Almost no water 

Cover first 

6-12 

6-10 

— 

Squash, Hubbard 

Small amount 

Covered 

35-45 

20 

45 90 

Squash, summer 

Small amount 

Covered 

20-25 

10-15 

30-40 

Tomatoes 

Almost no water 

Covered 

10-15 

10-15 

15-20 

Turnip, white, cubed 

Large amount 

Uncovered 

25-30 

20-25 

— 








[114] 





















































































































TIME TABLE FOR COOKING FROZEN VEGETABLES 


Vegetable 

Issue for 

100 servings 
(pounds) 


Boiling 

Salted water* 
(gallons) 

Cooking time 
(minutes for 
boiling) 

Asparagus 

20 


2 

6-9 

Broccoli 

17i/ 2 


to cover 

5-7 

Brussels sprouts 

20 


to cover 

5-6 

Cauliflower 

171/2 


to cover 

3-5 

Corn 

20 


1 

5-6 

Beans, green 

20 


2 

8-13 

Beans, lima 

20 


2 

10-13 

Peas 

20 


2 

4-6 

Spinach 

171/2 


2 

4-6 

Beans, wax 

20 


2 

8-13 


'Use % oz. salt for each 

gallon of water. 





Directions for Cooking 


FIRST . . . 

1. Remove vegetables from carton; cut large 
frozen blocks into quarters to reduce time re¬ 
quired for defrosting and cooking. 

2. All vegetables except spinach and corn on the 
cob may be cooked without defrosting. Keep 
spinach at room temperature 4 to 6 hours be¬ 
fore cooking. Cook corn on the cob only until 
heated through. Long cooking will soften the 
cob to sogginess. 

THEN . . . According to time on chart: 

3. Place vegetables in small amount of boiling 


water. Stir while thawing to separate the par¬ 
ticles. 

4. After vegetables are added allow 20 to 30 min¬ 
utes for water to reach boiling point again. 
Count the cooking time from the moment the 
water reaches the boiling point after the addi¬ 
tion of the vegetables. 

5. Cook until tender ; avoid over-cooking. (Freez¬ 
ing has already tenderized the vegetable.) 

6. Drain vegetables if necessary. Add butter, salt 
and pepper. 


No. 128 BAKED BEANS 

FIRST . . . 

1. Pick over and wash beans thoroughly. Cover 
with cold water; soak 6 to 8 hours. 

2. Add salt (1). Cover and heat to boiling; re¬ 
duce heat and simmer until tender but not 
split or mushy. Drain. 

3. Slice salt pork. Chop onions. 

THEN ... 4 to 5 hours before serving: 

4. Combine onions, molasses, sugar, mustard, 
paprika, salt (2). vinegar and catsup or puree ; 
mix well with cooked beans. 

5. Arrange alternate layers of salt pork and beans 
in baking pans. 

6 . Bake in a slow oven (300° F.) 3 to 4 hours 
adding hot water as needed. 

Suggestions for Leftovers 

Bean Soup with Tomatoes; Minestrone Soup. 


AND TOMATOES 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, raw, Navy 

16 lbs. 


Water 

To cover 

4 to 5 gals. 

Salt (1) 

4 oz. 

1/2 cup 

Onions, chopped 

P /2 lbs. 

1 1/2 qts. 

Molasses 

1 lb. 

P /2 cups 

Sugar, brown 

8 oz. 

1 cup 

Mustard, dry 

14 oz. 

33/4 tsp. 

Salt (2) 

6 oz. 

% cup 

Paprika 


2 tsp. 

Vinegar 

2 oz. 

!4 cup 

Tomato catsup or puree 


2 qts. 

Pork, salt, sliced 

4 lbs. 


Water, hot 


1 gal. 



[115] 














































































BOSTON BAKED BEANS 


NO. 129 

FIRST . . . 

1. Pick over and wash beans thoroughly. Cover 
with cold water; soak 6 to 8 hours. 

2. Add salt. Cover and heat to boiling point; 
reduce heat and simmer until beans are tender 
but not split or mushy. Drain. 

3. Slice pork and chop onions. 

THEN ... 6 to 7 hours before serving: 

4. Combine beans, onions, sugar, salt and mo¬ 
lasses ; mix well. 

5. Place alternate layers of salt pork and beans 
in baking pans, beginning and ending with salt 
pork; cover pans. 

6. Bake in slow oven (300° F.) for at least 6 
hours or as long as possible. Add boiling water 
as needed during baking. 

VARIATIONS (100 servings) 

Baked Beans with Ham . . . Substitute 6 pounds diced 

(J /2 inch) smoked ham for the salt pork in the 

recipe for Boston Baked Beans. 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, raw, Navy 

16 lbs. 


Water, cold 

To cover 

4 to 5 gals. 

Salt 

4 oz. 

y 2 cup 

Onions, chopped 

P/ 2 lbs. 

4i/ 2 cups 

Sugar, brown 

1 lb. 

2 % cups 

Salt 

6 oz. 

% cup 

Mustard, dry 

1 oz. 

5 Tbsp. 

Molasses 

4 lbs., 2 oz. 

1 Vi Pfs. 

Pork, salt, %” squares 

6 lbs. 


Water, boiling 


P /2 gal. 


Suggestions for Leftovers 

Use in Soup, see (Navy Bean Soup) ; or in Salad, 
see (Navy Bean Salad) ; Frankfurters and Baked 
Beans. 


NO. 130 SCALLOPED ASPARAGUS 


FIRST . . . 

1. Cut off tough part of asparagus stalks. Reserve 
for soups. 

2. Wash asparagus thoroughly. Soak in cold 
water 15 minutes. Drain. 

1. Tie stalk together in bunches of 8-10. 

THEN ... 1 hour before serving: 

4. Stand stalks upright in deep kettle. Add fresh 
boiling salted water to level just below tips. 
Cover and heat to boiling point. Reduce heat 
and simmer about 20 minutes or until tender. 
Drain, remove cord, cut asparagus into 1" 
pieces. 

NOTE: Fresh asparagus may be cuf into 1 inch pieces 
before cooking. If this is done cook the tougher parts 
first and add the tender tips the last 15 minutes of 
cooking. Use asparagus liquid in soups. 

5. Combine bread crumbs, butter, onions, salt 
and pepper. 

6 . Spread crumb mixture on bottom of well 
greased baking pans. 

7. Place asparagus on crumbs. 


PORTION: 4 to 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Asparagus, fresh, A.P. or 

35 lbs. 


Asparagus, canned 

253/4 lbs. 

3% gallons 
(4No. lOcans) 

Water, boiling 


To cover 

Bread crumbs, coarse 

2 lbs. 

21 /a qts. 

Onions, chopped 
(optional) 

6 oz. 

1 cup 

Salt 

1 oz. 

2 Tbsp. 

Pepper 


1 tsp. 

Milk, evaporated 

3 lbs., 10 oz. 4 No. 1 cans 



8. Mix milk and 1 quart asparagus liquid. Pour 
over asparagus. 

9. Cover with the remaining crumbs. 

10. Bake in moderate oven (375° F.) until thor¬ 
oughly heated and crumbs are brown. 

Suggestions for Leftovers 

Scalloped in combination with another vegetable. 


[116] 








































ASPARAGUS AND CHEESE 


NO. 131 

FIRST . . . 

1- Cut off tough part of asparagus stalks. Re¬ 
serve for soups. 

2. Wash asparagus thoroughly. Soak in cold 
water for 15 minutes. Drain. 

3. Tie stalks together in bunches of 8-10. 

THEN ... 1 hour before serving: 

4. Stand stalks upright in deep kettle. Add fresh 
boiling salted water. 

5. Cover and heat to boiling point. Reduce heat 
and simmer about 20 minutes or until tender. 
Drain. 

6. Heat 2 qts. asparagus liquid to boiling point. 

7. Mix melted butter, flour, salt, pepper and 
mustard together. Add hot liquid. Stir until 
smooth. Heat to boiling point: boil 2 minutes 
or until thick, stirring constantly. Add milk. 
Reheat to boiling point. Remove from heat. 

8 . Add cheese. Stir until cheese is melted. 

9. Add asparagus and heat. Serve on toast. 


No. 132 CABBAGE AND BACON 

FIRST . . . 

1. Remove and discard outside leaves of cabbage. 

Cut heads into quarters. Shred. Discard cen¬ 
ter core. Wash thoroughly. 

THEN . . . y 2 hour before serving: 

2. Add freshly boiling salted water to cabbage 
and reheat to boiling point: reduce heat and 
boil gently uncovered, about 10 to 12 minutes 
or until just tender. Drain. 

3. Fry bacon; drain. 

4. Prepare Medium White Sauce using bacon 
fat as part of fat and the cabbage liquid with 
the evaporated milk; add diced bacon. 

5. Pour White Sauce over cabbage just before 
serving. 


NO. 133 BUTTERED BEETS 


START ... 15 minutes before serving: 

1. Cut beets into quarters. Heat in juice. The 
liquid may or may not be drained before 
adding butter, salt, sugar and pepper. 

Suggestions for Leftovers 

Beet Relish; Beet and Onion Salad; Hot Spiced 
Beets. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beets, E. P. cooked 
or canned 

24 lbs. 

4 No. 10 cans 

Butter 

1 lb. 

2 cups 

Sugar* 

3 oz. 

6 Tbsp. 

Salt 

1 oz. 

2 Tbsp. 

Pepper 


% Tbsp. 


‘Optional 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cabbage, E.P. 

25 lbs. 


Salt 

4 oz. 

V 2 cup 

Water, for boiling 


— 

Bacon, diced, raw 

8 oz. 

1 cup 

Medium White Sauce* 


1 gal. 


♦Recipe No. 116. 


Suggestions for Leftovers 

Au Gratin or Scalloped Cabbage; Vegetable Soup. 


PORTION: 4 to 5 oz. on 

1 slice toast 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS * 

AMOUNTS 

Asparagus, fresh A.P. or 

35 lbs. 


Asparagus, canned 

253/4 lbs. 

4 No. 10 cans 
(3^ gallons) 

Water, boiling 


To cover 

Butter, melted 

8 oz. 

1 cup 

Flour, sifted 

6 oz. 

% cup 

Salt 

2 oz. 

V 4 cup 

Pepper 


1 tsp. 

Mustard, dry 


1 tsp. 

Milk,evaporated 

51/4 lbs. 

6 14-oz. cans 
[2Vi qts.) 

Cheese, chopped 

2 lbs. 

7 cups 

Bread, toasted 


100 slices 



Suggestion for Leftovers 

Scalloped Asparagus. 


[117] 























































HARVARD BEETS 


NO. 134 

START ... 40 minutes before serving: 

1. Mix sugar and cornstarch and then add vine¬ 
gar. Cook 15 minutes, until clear. 

2. Add cooked beets to sauce, and allow to stand 
in a warm place at back of range 30 minutes, 
or longer. 

3. Add butter and salt just before serving. 

NOTE: Serve carefully and do not allow beets to color 
other foods on plate. 

Suggestions for Leftovers 

Cooked Vegetable Salad; Hot Spiced Beets. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beets, E.P. cooked 
or canned 

18 lbs. 

4 No. 10 cans 

Sugar 

12 oz. 

3 4 cup 

Vinegar 

2 lbs. 

4 cups 

Cornstarch 

4 oz. 

Vi cup 

Water or beet juice 


2 qts. 

Butter 

y 2 ib. 

1 cup 

Salt 

Vi OZ. 

1 Tbsp. 



NO. 135 BUTTERED 

FIRST . . . 

1. Remove the large leaves and the tough part 
of the stalks. Cut deep gashes in the bottom 
of the stalks. 

2. Soak the broccoli in cold salted water ( l /\ cup 
to 1 gallon water) about 30 minutes. Drain. 

THEN . . . y 2 hour before serving: 

3. Place broccoli heads up in boiling salted water 
to cover broccoli within 1 inch of the flowers. 

4. Cover with towel or cheese cloth and let boil 
gently until it is barely tender. (About 15 
minutes.) 

5. Drain. Butter and serve. 

VARIATIONS (100 servings) 

Broccoli with Buttered Crumbs . . . Prepare as for But¬ 
tered Broccoli through step 4. Combine melted 
butter with 2 pounds of bread crumbs, brown 
lightly, then sprinkle over broccoli as served. 


BROCCOLI 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Broccoli, E.P. 

20 lbs. 


Salt 

2 oz. 

(4 cup 

Water, for boiling - - 

Butter 

1 Ib. 

2 cups 



Broccoli with Sauces . . . Broccoli is improved bv serv¬ 
ing with one of the following sauces. Prepare 1 
gallon sauce. See Index for Recipe numbers. 

Mock Hollandaise 
Cheese Sauce 
Egg Sauce 

Sour Cream Dressing 

Suggestions for Leftovers 

Cream Soups or Cooked Vegetable Salad. 


BUTTERED BRUSSELS SPROUTS 


No. 136 

NOTE: It sprouts are wilted remove outer leaves. 

FIRST . . . 

1. Cut off the stems. Crosswise gashes may be 
cut into the stem ends. 

2. Soak the sprouts for 15 minutes in cold salted 
water. (*4 cup salt to 1 gallon water.) Drain. 

THEN . . . 15-20 minutes before serving: 

3. Drop into rapidly boiling fresh salted water. 

4. Cook uncovered until they are barely tender. 
15 to 20 minutes will be required. Drain and 
add butter, mixing carefully. 

VARIATIONS (100 servings) 

Creamed Brussels Sprouts . . . Prepare the same as for 

.[ 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Brussels sprouts 

25 lbs. 


Salt 

2 oz. 

y 4 cup 

Water, for boiling 


to cover 

Butter, melted 

1 Ib. 

2 cups 



buttered sprouts. Drain and combine with 1 gal¬ 
lon White Sauce just before serving. 


Suggestions for Leftovers 

Vegetable Soup; Cooked Vegetable Salad; Scalloped 
or Au Gratin Brussels Sprouts. 

118] 
































































HOT SPICED BEETS 


NO. 137 


FIRST . . . 


1. Slice beets. 

PORTION: 4 oz. 


SERVINGS: 100 

2. Combine vinegar, sugar, salt, pepper, and all 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

but 2 cups of the liquid. 

3. Tie spices and onion in cheese cloth; add to 

Beets, E.P. cooked 
or canned 

18 lbs. 

4 No. 10 cans 

vinegar mixture, heat to boiling point; reduce 

Vinegar 

3 lbs. 

11/ 2 qts. 

heat and simmer 15 minutes. Allow to stand 

Sugar 

iy 2 lbs. 

3 cups 

for 1 hour. 

THEN . . . y 2 hour before serving: 

4. Mix cornstarch with the 2 cups cold beet 
liquid or water; stir until smooth. 

5. Reheat vinegar mixture to boiling point; re¬ 
move spice bag. 

6. Add cornstarch mixture. Heat to boiling; boil 

2 minutes, stirring constantly. 

7. Reduce heat; add beets and simmer about 10 
minutes. 

Salt 

Vi oz. 

1 Tbsp. 

Pepper 


14 tsp. 

Cinnamon stick 


10 2y 2 ” sticks 

Cloves, whole ' 

!4 OZ. 

1 y 2 Tbsp. 

Allspice, whole 

14 oz. 

iy 2 Tbs P . 

Onions* 


1 whole 

Cornstarch 

i y 2 oz. 

4’/ 2 Tbsp. 

Liquid (beet juice) 


3 qts. 


VARIATIONS (100 servings) 

Cold Spiced Beets . . . Prepare recipe for Hot Spiced 
Beets, omitting cornstarch. Allow beets to 
chill overnight in liquid before serving. 

'Optional 

Suggestions for Leftovers 

Beet Relish; Harvard Beets; Beet and Onion Salad. 

NO. 138 MASHED TURNIPS 

FIRST . . . 

1. Wash turnips or rutabagas, pare and slice. 

2. Add boiling salted water to turnips. Heat to 
boiling point; reduce heat and simmer, uncov- 

PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Turnips or rutabagas A.P. 

25 lbs. 


Salt 

3 oz. 

5 Tbsp. 

ered about 40 minutes or until tender. Drain. 

Water for cooking - - 

THEN . . . 

Milk, evaporated 


1 No. 1 can 

3. Mash well. 

Water, for milk 


1 % cups 

4. Mix milk and water; heat. 

Butter 

8 oz. 

1 cup 

5. Add milk and butter to turnips or rutabagas; 

Salt 

2 oz. 

!4 cup 

heat well. Add salt and pepper. 

Pepper 


1 Isp. 


No. 139 TURNIPS (Rutabagas) WITH BACON 

FIRST . . . 

1. Wash turnips, pare and slice. Add salt pork 
or bacon. 

THEN . . . 

2. Cover with boiling water. Heat to boiling 
point; reduce heat and simmer, uncovered, 
until turnips are tender. Drain. 

3. Add salt and pepper. 

Suggestions for Leftovers 

Cooked Vegetable Salad; Vegetable Soup; Beef 

Stew. 


PORTION: 4 oz. 

• 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Turnips, A.P. 

25 lbs. 


Bacon or salt pork, diced 5 lbs. 

21/2 qts. 

Water, for cooking - - 

Salt 

3 oz. 

6 Tbsp. 

Pepper 


1 tsp. 



[119] 









































































SPANISH STYLE KIDNEY BEANS 


NO. 140 

FIRST . . . 

1. Pick over and wash beans thoroughly. Cover 
with cold water; soak 3 to 4 hours. 

2. Add salt (1). Cover and heat to boiling point; 
reduce heat and simmer until tender but not 
split or mushy. 

3. Slice salt pork; chop onions and peppers. 

THEN . . . 2to 3 hours before serving: 

4. Combine remaining ingredients. Add to beans ; 
mix well. 

5. Pour into lightly greased baking pans. Cover 
pans. 

6. Bake in moderate oven (350° F.) for \ l / 2 to 
2 hours. 

NOTE: Add hot water during baking if necessary. 

Suggestions for Leftovers 

Chile Con Carne; Vegetable Soup. 


PORTION: 5-6 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, kidney, dry 

12 lbs. 


Water, cold 

To cover 

3 gals. 

Salt (1) 

4 oz. 

Vi cup 

Onions, chopped 

2y 2 lbs. 

1 % qts. 

Peppers, green, chopped 

iy 2 ibs. 

1 y 2 qts. 

Tomato puree 

6 lbs., 8 oz. 

1 No. 10 can 

Meat Stock* 


1 qt. 

Pork, salt, %” cubes 

2 i/ 2 Ibs. 


Salt 

4 oz. 

y 2 cup 

Pepper 


2 tsp. 

Paprika 


1 tsp. 


•Recipe No. 6. 


No. 141 CREOLE 

* 

FIRST . . . 

1. Pick over and wash beans thoroughly. Cover 
with cold water; soak 3 to 4 hours. 

2. Add onions. Cover and heat to boiling point; 
reduce heat and simmer until beans are tender 
but not split or mushy. 

THEN ... 1^4 to 2 hours before serving: 

3. Fry bacon; drain. Add cooked bacon to beans. 

4. Mix stock and tomatoes; heat. 

5. Mix flour and bacon drippings to make roux. 
Add tomato mixture. Heat to boiling point; 
boil 2 minutes, stirring constantly. 

6 . Add sugar, pepper and chili sauce. Mix well. 

7. Place beans in baking dish. Pour tomato mix¬ 
ture over beans. 

8. Cover and bake in moderate oven (350° F.) 
40 minutes to 1 hour. 

Suggestions for Leftovers 

Vegetable Soup or Lima Bean Soup. 


LIMA BEANS 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, lima, dry 

12 Ibs. 


Water, cold 


2y 2 gals. 

Onions, whole 

12 oz. 

— 

Salt 

4 oz. 

y 2 cup 

Bacon, sliced 

4 Ibs. 

2 qts. 

Meat stock* 


3 qts. 

Tomatoes 

123/ 4 Ibs. 

2 No. 10 cans 

Flour 

iy 2 lbs. 

1 y 2 qts. 

Sugar 

6 oz. 

3 A cup 

Pepper 


1 tsp. 

Chili sauce 


1 V 2 pts. 


•Recipe No. 6. 


[1201 















































SIMMERED BEANS (LIMA, KIDNEY, NAVY) 


No. 142 


FIRST . . . 

1- Pick over and wash beans thoroughly. Cover 
with cold water; soak,kidney or lima beans 
3 to 4 hours and navy beans 6 to 8 hours. 

2. Slice onions; dice bacon. 

THEN ... 1 hour before serving: 

3. Add salt ( 1 ) to soaked beans. Cover and heat 
to boiling point, reduce heat and simmer until 
tender but not split or mushy. 

4. Fry bacon and onions together. 

5. Add tomatoes, sugar, salt (2) and pepper. Mix 
well. 

6. Add tomatoes and bacon mixture to beans. 
Heat to boiling point; reduce heat and simmer 
about 30 minutes. 

Suggestions for Leftovers 

Minestrone Soup; Lima Bean Salad; Vegetable 
Soup; Creole Lima Beans; Ham and Lima Bean 
Scallop. 


PORTION: 6 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, lima, kidney, 
navy, dry 

10 lbs. 


Water, cold* 


3 gals. 

Salt (1) 

4 oz. 

Vi cup 

Bacon, diced Vi inch 

1 3/4 lbs. 


Onions, sliced 

1 % lbs. 

1% qts. 

Tomatoes 

6 lbs., 6 oz. 

1 No. 10 can . 

Sugar 

3 oz. 

6 Tbsp. 

Salt (2) 

4 oz. 

Vi cup 

Pepper 


2 tsp. 


'Beans may be cooked in ha 
bones and cook until beans 

m stock instead of water. Add ham 
are tender. Remove bones. 


No. 143 BAKED LIMA BEANS AND BACON 


FIRST . . . 

1. Pick over and carefully wash beans. Cover 
with cold water; soak 3 to 4 hours. 

2. Add salt ( 1 ). Cover and heat to boiling point; 
reduce heat and simmer until tender but not 
split or mushy. 

3. Dice bacon, onions, peppers and pimentos. 

THEN ... 2 hours before serving: 

4. Combine bacon, onions, green peppers and 
pimentos; fry until tender. 

5. Combine beans, onion and bacon mixture, 
molasses, salt (2), pepper and mustard. 

6. Pour mixture into baking pans. Bake in mod¬ 
erate oven (350° F.) Ip 2 hours. 

NOTE: Add more water during baking if necessary. 

Suggestions for Leftovers 

Frankfurters and Baked Beans; Lima Bean Salad; 

Navy Bean Soup. 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, lima, dry 

15 lbs. 


Water 


2V 2 gals. 

Salt (1) 

4 oz. 

Vi cup 

Bacon, diced 

3 lbs. 

1 Vi qts. 

Onions, diced 

2 lbs. 

1 Vi qts. 

Peppers, diced 

8 oz. 

2 cups 

Pimentos, diced 

8 oz. 

1 cup 

Molasses 

1 lb., 6 oz. 

1 pt. 

Salt (2) 

4 Vi oz. 

9 Tbsp. 

Pepper 


1 tsp. 

Water 

* 


Vi gal. 

Mustard, prepared 


2 Tbsp. 



[ 121 ] 




















































SAVORY GREEN BEANS 


NO. 144 

FIRST . . . 

1. Chop onions. 

THEN . . . y 2 hour before serving: 

2. Fry onions in bacon fat until lightly browned. 

3. Add sugar, cloves, salt, pepper and tomatoes. 

4. Heat to boiling temperature. 

5. Heat beans in own liquid to boiling tempera¬ 
ture. Drain. 

6. Combine beans and tomato mixture just be¬ 
fore serving. 

Suggestions for Leftovers 

Cooked Vegetable Salad; Vegetable Soup. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, green 


4 No. 10 cans 

Onions, chopped 

2 lbs. 

1 y 2 qts. 

Bacon fat, melted 

12 oz. 

11/ 2 cups 

Sugar 

4 oz. 

y 2 cup 

Cloves 

14 OZ. 

1 Tbsp. 

Salt 

2 oz. 

y 4 cup 

Pepper 


1 tsp. 

Tomatoes 

6 lbs., 6 oz. 

1 No. 10 can 



NO. 145 BUTTERED 

FIRST . . . 

1. Wash beans thoroughly. Break off stem ends. 
Cut or break into desired lengths. 

2. Add salt to water. Heat to boiling tempera¬ 
ture. 

THEN . . . 30-40 minutes before serving: 

3. Cook beans in boiling water about 30 minutes 
or until tender. 

4. Add butter, allow to melt and serve. 

NOTE: Try to gauge amount of water so there will be 
no excess when beans are tender. 

VARIATIONS (100 servings) 

Creamed Green Beans . . . Combine green beans with 
1/2 gallons Medium White Sauce. 

Creamed Beans and Celery . . . Prepare 20 lbs. of 
green beans (or 3 No. 10 cans) as for buttered 
green beans. Dice 5 lbs. of celery and cook until 
tender. Combine beans, celery and 1 V 2 gallons of 
Medium White Sauce. Use liquid dra : ned from 


GREEN BEANS 


PORTION: % cup 

% 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beans, green, E.P.* 

25 lbs. 


Water 

To cover 


Salt 

3 oz. 

6 Tbsp. 

Butter 

1 lb. 

1 pt. 


‘Approximately 26 to 27 lbs. 
(3% gallons) green beans 
beans or 20 lbs. of frosted 

A.P. will be required. Four No. 10 cans 
may be used in place of 25 lbs. fresh 
beans. 


beans and celery as the water in white sauce. 
Green Beans with Salt Pork (Southern Style) . . . Cook 
fresh green beans with 2 lbs. of salt pork, bacon 
rind or ham hocks. Season to taste. Serve with 
salt pork, ham from hocks or with corn bread. 

Suggestions for Leftovers 

Cooked Vegetable Salad; Vegetable Soup; Scalloped 
or Au Gratin Green Beans. 


NO. 146 BUTTERED 

FIRST . . . 

1. Remove outside leaves from cabbage. 

2. Quarter heads. Remove cores. 

3. Soak in cold salted water for 20 minutes. Cut 
in wedge-shape pieces 1 inch thick. 

THEN . . . 20-30 minutes before serving: 

4. Cook uncovered in 4 gallons boiling water for 
15 minutes. Drain immediately. 

5. Butter and salt. Serve at once. 


CABBAGE 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cabbage, E.P. 

30 lbs. 


Salt 

2 oz. 

y 4 cup 

Butter 

1 lb. 

2 cups 



NOTE: Cabbage turns dark on steam table if held for 
a long period of time. Do not cover cabbage during 
cooking or holding process. 


[Con’t. next page] 


[122] 






















































VARIATIONS (100 servings) 

Creamed Cabbage . . . Add 1*4 gallons of Medium 
White Sauce mixed with *4 teaspoon of mace. 

Scalloped Cabbage . . . Prepare 25 lbs. of cabbage as 
for creamed cabbage, drain. Arrange cabbage 
in baking pan. Pour over cabbage 1*4 gallons 
Medium White Sauce, then sprinkle with 2 lbs. 


of buttered crumbs. Place in oven and heat until 
crumbs are delicately browned. A thin Cheese 
Sauce may be substituted for the White Sauce. 

. Suggestions for Leftovers 

Vegetable Soup; Corned Beef and Cabbage; Scal¬ 
loped Cabbage. 


RED CABBAGE 


No. 147 

NOTE: This recipe breaks all previously given rules, 
for it calls for long slow cooking of red cabbage in a 
covered kettle. Follow directions carefully. 

FIRST . . . 

1. Cut cabbage and remove core and shred. Soak 
in cold water. 

2. Core and cut apples into very thin slices. Cut 
bacon into small pieces. 

THEN ... 1 to 1*4 hours before serving: 

3. Fry cut bacon; remove cooked bacon; drain 
and reserve to add later. 

4. Add the cabbage to the boiling water with the 
bacon fat, apples, vinegar and other season¬ 
ings, cover and allow to cook slowly for 1 hour 
or until thoroughly tender. 

5. If all the water has not been absorbed when 
the cabbage is done, uncover the pot and per¬ 
mit it to evaporate. 

6. When ready to serve, stir in the cooked bacon 
cubes. 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Red cabbage, E.P. 

30 lbs. 

— 

Tart apples 

3 lbs. 


Allspice 

y 2 oz. 

2 Tbsp. 

Cloves 


2 tsp. 

Sugar 

4 oz. 

Vi cup 

Salt 

2 oz. 

4 Tbsp. 

Bacon fat, melted 

1 lb., 8 oz. 

3 cups 

Vinegar 


1 cup 

Water, boiling 


iy 2 gal. 



NOTE: The natural color of red cabbage tends to 
change toward blue unless the cooking water contains 
some acid. Lemon juice, vinegar or tart apple is com¬ 
monly used for this purpose. 

Suggestions for Leftovers 

Cooked Vegetable Salad; Corned Beef and Cabbage. 


NO. 148 BUTTERED 

FIRST . . . 

1. Cut off tough part of asparagus stalks and re¬ 
serve that part for soups. 

2. Wash asparagus thoroughly. Soak in cold 
water for 15 minutes. Drain. 

3. Tie stalks together in bunches of 8-10. 

THEN . . . 30-40 minutes before serving: 

4. Stand stalks upright in deep kettle. Add fresh 
boiling salted water to level just below tips. 

5. Cover and heat to boiling point. Reduce heat 
and simmer about 20 minutes or until tender. 
Drain, remove cord. 

6. Add melted butter. Don’t break stalks. 

VARIATIONS (100 servings) 

Asparagus Hollandaise . . . Serve asparagus on but- 


ASPARAGUS 


PORTION: 3 to 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Asparagus (fresh) A.P. or 

35 lbs. 


Asparagus, canned 

253/4 lbs. 

3*4 gals. 

(4No. lOcans) 

Water 


To cover 

Salt 

2 oz. 

14 cup 

Butter, melted 

1 lb. 

1 pt. 



tered toast with Mock Hollandaise Sauce or 
Cheese Sauce. 


Suggestions for Leftovers 

Cream of Asparagus Salad ; Cooked Vegetable Salad; 
Asparagus and Cheese; Scalloped Asparagus. 


[123] 







































BUTTERED SUMMER SQUASH 


NO. 149 

FIRST . . . 

1. Wash the squash; cut off the ends but do not 
pare unless very hard. Slice or dice. 

NOTE: Hard or cold squash may be peeled in potato 

peeler. 

2. Steam or simmer in small amount of water 
about 20 minutes or until tender. 

NOTE: Summer squash is very watery. It is better 

steamed than boiled. 

THEN ... 15 minutes before serving: 

3. Saute onions lightly in butter. Add to squash. 
Add sugar, salt and pepper. Garnish with pap¬ 
rika. Serve hot. 

VARIATIONS (100 servings) 

Summer Squash Creole . . . Using 20 lbs. squash A.P. 

prepare the same as for buttered squash. Pour 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Squash, young, 
summer A.P. 

30 lbs. 

— 

Water, boiling 

— 

To cover 
bottom of pan. 

Onions, chopped 

1 lb. 

1 V 2 pts. 

Butter 

1 lb. 

1 pt. 

Sugar 

2 oz. 

14 cup 

Salt 

3 oz. 

6 Tbsp. 

Pepper 


1 tsp. 

Paprika 


To garnish 



over 1 gallon Creole Sauce. Reheat and serve. 
Suggestions for Leftovers 
Vegetable Soup or Au Gratin. 


NO. 150 FRIED SUMMER SQUASH 

FIRST . . . 

1. Wash squash; cut ends. Slice without paring. 

2. Mix flour, salt and pepper. Dip squash in flour 
mixture. 

3. Dip into beaten eggs; drain well and dip in 
bread crumbs. 

THEN ... 15 minutes before serving: 

4. Fry in deep fat (350° F.) until tender and 
golden brown. Drain on absorbent paper. 

5. Serve at once. 

NOTE: Do not allow to stand before serving. For best 

results cook almost to order. 

Suggestions for Leftovers: Vegetable Soup or Au Gratin. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Squash, young, 
summer A.P. 

30 lbs. 

— 

Flour, sifted 

1 lb. 

1 qt- 

Salt 

3 oz. 

6 Tbsp. 

Pepper, white 

— 

1 tsp. 

Eggs, beaten 

2 lbs. 

2 pts. 

(20 eggs) 

Bread crumbs, dry 

2 lbs. 

2Vi qts. 

Fat (for frying) 

— 

— 


BAKED HUBBARD SQUASH 


NO. 151 

FIRST . . . 

1. Wash squash thoroughly. 

2. Cover squash with boiling water. Cover and 
heat to boiling point; boil about 10 minutes to 
soften skin. Drain. 

THEN . . . 1 y 2 hours before serving: 

3. Cut squash into halves; remove seeds. Cut 
halves into 3 inch squares or pieces. 

4. Arrange in greased baking pans. Brush with 
melted butter. Sprinkle with salt and pepper. 

5. Bake in a moderate oven (350° F.) about 1 
hour or until tender. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Squash, Hubbard A.P. 

36 lbs. 


Water, boiling 


To cover 

Butter, melted 

1 lb. 

1 pt. 

Salt 

3 oz. 

6 Tbsp. 

Pepper, white 


1 tsp. 


VARIATIONS (100 servings) 


Mashed Hubbard Squash . . . Cook squash in boiling 
water or in a steamer about 10 minutes to soften 
the skin. Drain. Cut in half. Remove seeds. Peel. 


[1241 


[Con’t. next page] 

















































Cook in small amount of boiling water or steam 
until soft. Mash in mixer or with potato masher. 
Add salt, pepper and butter. 

NOTE: If mixture is quite moist, place in greased pans, 
brush with butter and bake in moderate oven (350° 
F.) J /2 t° 1 hour. 

Baked Hubbard Squash and Molasses . . . Prepare 


No. 152 

FIRST . . . 

h Cut off roots and remove coarse stems from 
the spinach leaves. Soak in cold water to 
freshen (approximately 1 hour). 

2. Wash thoroughly in cold water, lift spinach 
out of water and repeat washing in tepid 
water. 

THEN ... 15 minutes before serving: 

3. Using a wide kettle, covered, cook spinach in 
a small amount of water (J4 to V* gallon) 
from 6 to 8 minutes. 

NOTE: The amount of water will vary with the amount 
clinging to the leaves. 

4. Turn spinach 2 to 3 times from top to bottom 
during the cooking process for even cooking. 

5. Lift spinach out of the water and drain. 

6. Season with salt and butter. Serve at once. 

NOTE: If spinach is served from the steam-table with 
a fork rather than a spoon, it will be more attractive. 


squash as in recipe for baked Hubbard squash. 
Cover each piece of squash with 1 Tbsp. of mo¬ 
lasses before baking. Add salt and pepper. 
(About lp 2 pints of molasses will be required 
for 100 servings.) 

Suggestions for Leftovers 

Baked with Pineapple or Orange Juice. 


PORTION: 14 cup 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

Spinach E. P.* 

24 lbs. 

Butter 

1 lb. 2 cups 

Salt 

1 oz. 2 Tbsp. 

’Approximately 1% bushels 
yield 25 pounds E.P. 

or 30 lbs. A.P. will be required to 


VARIATIONS (100 servings) 

Frosted Spinach . . . Use 20 pounds of frozen spinach 
instead of fresh spinach. Allow to defrost before 
starting to cook, being careful not to prolong the 
defrosting. Cook immediately. 

NOTE: This is the point of the greatest vitamin loss. 

The cooking time may vary and require only 4 to 6 min¬ 
utes. Watch carefully. Finish the same as fresh. 

Spinach with Hot Bacon Dressing . . . Use four No. 10 
cans of canned spinach, fresh or frozen spinach. 
Prepare as above and serve with 2 qts. Hot Bacon 
Dressing. 

Suggestions for Leftovers 

Cream of Spinach Soup of Creamed Spinach. 


BUTTERED FRESH SPINACH 


NO. 153 BAKED STUFFED TOMATOES 

FIRST . . . - 


1. Wash tomatoes. Cut piece from top of each 
tomato; scoop out centers. Reserve pulp. 

THEN ... 1 hour before serving: 

2. Saute green peppers, onions, parsley and ba¬ 
con together. 

3. Pour butter over crumbs; combine crumbs, 
green pepper and bacon mixture, salt, pepper, 
and tomato pulp. Mix well. 

4. Fill tomatoes with mixture. 

5. Pour just enough water in baking pans to 
keep it moist during baking. Bake in moderate 
oven (350° F.) about 20 to 30 minutes or 
until tender but not soft. 

VARIATIONS (100 servings) 

Cooked Rice may be substituted for bread crumbs. 

Left-over Macaroni and Cheese may also be used as a 

substitute for bread crumbs. 


PORTION: 1 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Tomatoes 


100 

Peppers, green, chopped 

1 lb. 

1 qt. 

Onions, chopped 

8 oz. 

114 cups 

Parsley, chopped 

114 oz. 

14 cup 

Bacon, diced 

2 lbs. 

2 pts. 

Butter 

1 lb. 

2 cups 

Bread crumbs, moist 

3 lbs. 

6 qts. 

Salt 

2 oz. 

14 cup 

Pepper 


1 tsp. 



Baked Tomatoes stuffed with meat. 

Suggestions for Leftovers 

Remove skins and use in soups or sauces. 


[ 125] 




























STEWED TOMATOES 


NO. 154 


FIRST . . . 

1. Combine tomatoes, onions, sugar, salt, pepper, 
and butter. Mix well. 

THEN . . . 

2. Heat to boiling point; reduce heat and sim¬ 
mer 10 minutes. 

VARIATIONS (100 servings) 

Stewed Tomatoes and Celery . . . Heat three No. 
10 cans (2y 2 gals.) tomatoes to boiling tempera¬ 
ture. Add 10 lbs. cooked celery, 2 oz. (y cup) 
salt and 1 tsp. pepper. Reheat. 

Stewed Tomatoes and Corn . . . Combine three No. 
10 cans (2 )/ 2 gals.) tomatoes and two No. 10 
cans (6y qts.) whole kernel corn, drained. Add 
4 oz. (y 2 cup) salt. Heat to boiling temperature. 
Stewed Tomatoes and Hominy . . . Combine three 
No. 10 cans {2 l / 2 gals.) tomatoes with two No. 
10 cans (6 T / 2 qts.) hominy, drained. Add 4 oz. 


NO. 155 SCALLOPED 

FIRST . . . 

1. Chop onions, cube bread. 

2. Combine tomatoes, sugar, salt and pepper. 

3. Saute onions lightly in one half of the butter; 
blend flour into fat. 

4. Combine tomato mixture and roux. 

5. Pour remaining butter over bread crumbs. 

THEN ... 45 minutes to 1 hour before serving: 

6. Arrange alternate layers of tomato mixture 
and crumbs in well greased baking pans, fin¬ 
ishing with crumbs. 

7. Bake in moderate oven (350° F.) 30 to 40 
minutes. 

Suggestions for Leftovers 


PORTION: 5 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Tomatoes 

25y 2 lbs. 

314 gals. 

4 No. 10 cans 

Onions, chopped* 

1 lb. 

3 cups 

Sugar 

12 oz. 

iy 2 cups 

Salt 

3 oz. 

6 Tbsp. 

Pepper 


1 tsp. 

Butter 

1 lb. 

1 pt. 

% 

’Optional. 


{y 2 cup salt). Heat to boiling temperature. 

Stewed Tomatoes and Onions . . . Heat three No. 
10 cans (2 y 2 gals.) tomatoes to boiling tempera¬ 
ture. Add 5 lbs. (1 gal.) cooked onions, quar¬ 
tered or sliced. Add 4 oz. (p 2 cup) salt. Reheat. 


TOMATOES 


PORTION: 4y 2 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Tomatoes 

25y 2 lbs. 

3% gals. 

4 No. 1© cans 

Sugar, granulated 

12 oz. 

1 % cups 

Salt 

1 y 2 oz. 

3 Tbsp. 

Pepper 


1 tsp. 

Flour, sifted 

6 oz. 

1 y 2 cups 

Onions, chopped 

8 oz. 

F/ 2 cups 

Bread, cubed 

3 lbs. 

6 qts. 

Butter, melted 

1 lb. 

1 pt. 



Vegetable Soup; Meat Loaf; Beef Pot Pie. 


NO. 156 GRILLED TOMATOES 


FIRST . . . 

1. Wash tomatoes; cut into halves. 

THEN ... 30 minutes before serving: 

2. Place on well greased baking pans. Brush 
with melted butter or French dressing. 

3. Sprinkle with salt and pepper. 

4. Bake in moderate oven (350° F.) about 20 
minutes, or until thoroughly heated but not 
soft. 


PORTION: 1 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

Tomatoes 

- 100 

Butter, melted 

2 lbs. 1 qt. 

or French dressing 

- 1 qt. 

Salt 

3 oz. 6 Tbsp. 

Pepper 

- 1 tsp. 



Suggestions for Leftovers - 

Remove skin, use in combination with another vegetable, soups, sauces or gravies. 

[126] 






























































BAKED TOMATOES 


NO. 157 

FIRST , . , 

1. Wash tomatoes. Slice top off each tomato. 

THEN ... 1 hour before serving: 

2. Place tomatoes in baking pan. Sprinkle salt, 
pepper, sugar and bread crumbs over toma¬ 
toes. Place small piece of butter on top. 

3. Pour just enough water in the pan for mois¬ 
ture during baking. Bake in a moderate oven 
(350° F.) until tomatoes are tender. 

4 Serve hot. 

NOTE: Tomatoes may be cut in halves and baked in a 

similar manner. 

Suggestions for Leftovers: Remove skins and use in Soup, Sauces or in combination with another vegetable. 


PORTION: 1 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Tomatoes A.P. 


100 

Water 

— 

for bottom of 
pan 

Bread crumbs 

2 lbs. 


Salt 

2 oz. 

14 cup 

Pepper 


1 tsp. 

Sugar 

8 oz. 

1 cup 

gutter 

1 lb. 

2 cups 



No. 158 BAKED SWEET POTATOES AND APPLES 


FIRST . . . 

1. Wash sweet potatoes ; pare and cut into cross¬ 
wise slices % inch thick. 

2 Cover sweet potatoes with boiling salted 
water. Cover and heat to boiling point; reduce 
heat and simmer until tender. Drain. 

THEN ... 1 hour before serving: 

3. Arrange potato slices overlapping one another 
in well greased baking pans. 

4. Sprinkle with salt and the sugar. 

5 Cover potato slices with a layer- of sliced 
apples. 

6. Sprinkle apples with remaining sugar. Place 
pieces of butter on top of apples. 

7. Bake in moderate oven for 40 minutes (350° 
F.) or until apples are tender. 

VARIATIONS (100 servings) 

Baked Sweet Potatoes with Apples and Raisins . . . Add 2 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, sweet A.P. 

32 lbs. 


Salt 

2 oz. 

4 Tbsp. 

Water, boiling 


To cover 

Sugar, brown 

2 y 2 lbs. 

3 3 4 pts. 

Apples, tart, sliced, 
peeled 

8 lbs. 


Butter 

8 oz. 

1 cup 



pounds raisins to recipe for baked sweet potatoes 
and apples. Bake in the same manner. 

Baked Sweet Potatoes and Pineapple . . . Substitute 
4 No. 2 cans of diced or sliced pineapple for 
apples in recipe for baked sweet potatoes and 
apples. Reduce brown sugar to lR* Iks. 


No. 159 hot sauerkraut 


START ... 45 minutes before serving. 

1. Heat sauerkraut to boiling point in liquid from 
can. Reduce heat and simmer about 30 min¬ 
utes. 

2. Drain part of the liquid from the sauerkraut : 
add butter and salt. Serve hot. 

VARIATIONS (100 servings) 

Canned Sauerkraut is good alone, but for variety one 
of the following additions may be made before 
heating Add 1 lb. sliced onions and 4 bay leaves. 
Add 1 lb. sliced apples and 2 cups of vinegar. 
Sauerkraut may be sauteed with ham or bacon 
drippings instead of simmered. 


PORTION: 3V 2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Sauerkraut, canned 


4 No. 10 cans 

Butter 

8 oz. 

1 cup 

Salt 

2 oz. 

4 Tbsp. 



Diced bologna or sliced frankfurters may be added 
to sauerkraut. 


Suggestions for Leftovers 

As a Garnish for Spare Rib; Ham Hocks or Fresh 
Pork. 


[127] 
















































MASHED SWEET POTATOES 


NO. 160 

FIRST . . . 

1. Wash sweet potatoes; pare. 

2. Cover sweet potatoes with boiling salted 
water. Cover and heat to boiling point; re¬ 
duce heat and simmer until tender. Drain, 
save potato water for evaporated milk. 

THEN ... 15 to 20 minutes before serving: 

3. Mash well. 

4. Mix evaporated milk and potato water; heat. 

5. Add milk, butter and sugar to potatoes ; beat 
well. Add salt and pepper; mix well. 

NOTE: Amount of milk and water is variable, depend¬ 
ing on dryness of potato. 

6. Serve hot, dipping from bottom of container. 

VARIATIONS (100 servings) 

Sweet Potato Puff . . Prepare as for mashed. Pile 

lightly in well greased biking dish and bake in 


PORTION: 6 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, sweet A.P. 

40 lbs. 

— 

Salt 

2 oz. 

4 Tbsp. 

Water, boiling 


To cover 

Milk, evaporated 

3 141/2 oz. cans- 

Water, potato (for milk) 


1V 2 pts. 

Butter 

8 oz. 

1 cup 

Sugar, granulated 

8 oz. 

1 cup 

Salt 

4 oz. 

!4 cup 

Pepper, white 


1 tsp. 


hot oven (400° F.) until brown. 


Suggestions for Leftovers 

Sweet Potato Pie; Sweet Potatoes with Mashmallow 
Topping. 


No. 161 


BROWNED SWEET POTATOES 


nrcoi . . . 

1 • Wash sweet potatoes. 

2. Cover sweet potatoes with boiling salted water. 

PORTION: 6 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cover and heat to boiling; reduce heat and 

Potatoes, sweet A.P. 

40 to 50 lbs. 


simmer until tender. Drain. Cool and peel. 

Salt 

2 oz. 

4 Tbsp. 

3. Cut potatoes into halves lengthwise or into 
slices crosswise, inch thick. 

Water, boiling 


To cover 

Sugar, brown 

1 lb. 

1 y 2 pts. 

THEN . . . 1 y 2 hours before serving: 

Salt 

2 oz. 

4 Tbsp. 

4. Place in baking pans; sprinkle with sugar, salt. 

Butter or bacon fat 

1 lb. 

2 cups 

5. Place pieces of butter or pour melted bacon 


fat over potatoes. 

6. Bake in moderate oven (375° F.) about 30 
minutes or until brown. 

Suggestions for Leftovers 

Ham Scallop with Apples and Sweet 

Potatoes. 

NO. 162 GLAZED SWEET 

FIRST ... 

1. Wash sweet potatoes. 

2. Cover sweet potatoes with boiling salted water. 

POTATOES 



PORTION: 6 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cover and heat to boiling point; reduce heat 

Potatoes, sweet A.P. 

45 lbs. 

— 

and simmer until tender. Drain; cool and peel. 

Salt 

2 oz. 

4 Tbsp. 

THEN . . . 1 y 2 hours before serving: 

Water, boiling 


To cover 

3. Cut potatoes into crosswise slices; place slices 

Sugar, brown 

31/2 lbs. 

2y 2 qts. 

in well greased baking pans. 

4. Mix sugar and boiling water, stirring only 
until sugar is dissolved. Heat to boiling point; 
boil without stirring until syrup is formed. 

Water, boiling (for sugar) 


2 qts. 

Salt 

y 2 oz. 

1 Tbsp. 

Butter 

8 oz. 

1 cup 


5. Add salt and butter. Pour syrup over potatoes. 

6. Bake in moderate oven (350° F.) 30 minutes, 
basting frequently. 

Suggestions for Leftovers: Glazed Sweet 


NOTE: One-half quart corn syrup may be substituted 
for 1/2 of the brown sugar in recipe for glazed sweet 
potatoes. Reduce water to 1 quart. 

Potatoes and Apples or Orange. 


[128] 


























































BAKED SWEET POTATOES 


NO. 163 

FIRST . . . 

1. Scrub potatoes thoroughly; dry. 

2. Brush skins with fat to keep them soft. 

THEN ... 1 hour before serving: 

3. Place in baking pans. Bake in hot oven (450° 
F.) 45 minutes or until tender. Remove from 
oven. 

. 4. Prick each potato with a fork or break open 
to allow steam to escape. 


PORTION: 1 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, sweet, 
medium size A.P. 


100 

Fat,melted 

8 oz. 

1 cup 


Suggestions for Leftovers 

Glazed Sweet Potatoes with Apples or Orange; 
Browned or Mashed Sweet Potatoes. 


No. 164 


HOME FRIED POTATOES 


FIRST . . . 

1. Peel potatoes. Rinse. Slice. 

2. Heat fat to frying temperature. 

THEN ... 40 minutes before serving: 

3. Add potatoes to hot fat. Sprinkle with salt 
and pepper. Mix together. 

4. Cook over direct heat or in hot oven (450° 
F.) 20 to 30 minutes until tender and well 
browned. 

5. Turn potatoes occasionally to insure even 
cooking. 

VARIATIONS (100 servings) 

Cottage Fried Potatoes . . . Cook potatoes in jackets. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, A.P. 

40 lbs. 


Fat, melted 

2 lbs. 

lqt. 

Salt 

3 oz. 

6 Tbsp. 

Pepper 


F /2 tsp. 



Cool. Peel and slice in *4 inch slices. Cook as for 
Home Fried Potatoes. 

Suggestion for Leftovers 

Use in combination with meat. 


NO. 165 BOILED POTATOES IN JACKETS 

FIRST . . . 

1. Wash potatoes thoroughly. If desired, pota¬ 
toes may be pared before cooking. 

THEN ... 30 to 40 minutes before serving: 

2. Cover potatoes with boiling salted water. 

Cover and heat to boiling point; reduce heat 
and simmer 20 to 30 minutes or until tender. 

Drain. 

3. Allow potatoes to stand uncovered until steam 
escapes and potatoes are dry and mealy. 

NOTE: Whole potatoes (peeled or in jackets) are 
preferable cooked in a steamer. Place potatoes in 
steamer basket and place baskets in steamer. Lock 
cabinet. Turn on steam and cook required length of 
time. 

VARIATIONS (100 servings) 

Creamed Potatoes . . . Peel boiled potatoes. Cut into 
24 inch cubes. Combine with \y 2 gallons of Me- 
»dium Cream Sauce. Heat. Paprika or finely 
chopped pimentos may be added to cream sauce. 

[129] 


PORTION: 4y 2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, white, A.P. 

30 lbs. 


Water 


To cover 

Salt 

4 oz. 

Vi cup 



Potatoes Au Gratin . . . Cook potatoes. Peel and dice. 
Place in greased baking pans. Cover with Cheese 
Sauce seasoned with 1 tablespoon dry mustard. 
Sprinkle with \y 2 lbs. buttered bread crumbs. 
Bake in a moderate oven (375° F.) 10 to 20 
minutes. 

Parsley Potatoes . . . Mix 12 ounces melted butter and 
4 ounces chopped parsley. Pour over freshly 
cooked peeled potatoes, mixing until each potato 
is coated with butter. 

Suggestions for Leftovers 

Scalloped or Hash Browned Potatoes; Potato Salad; 
Potato Leek Soup. 






























POTATOES O'BRIEN 


NO. 166 


FIRST . . . 

1. Wash potatoes; pare and cut into ^ inch 
cubes. 

PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

2. Cover potatoes with cold water; allow to 

Potatoes, white A.P. 

40 lbs. 


stand 30 to 45 minutes. Drain; roll in a cloth 

Fat (for frying) 

2 lbs. 

1 qt. 

to dry. 

Salt 

3 oz. 

6 Tbsp. 

3. Chop green peppers and pimentos. 

Pimentos, chopped* 

1 lb. 

2 cups 

THEN ... 20 to 30 minutes before serving: 

Peppers, green, chopped 1 lb. 

4 cups 

4. Fry in deep hot fat (350° F.) about 4 to 6 

Bacon fat 

8 oz. 

1 cup 

minutes or until brown and tender. 


5. Drain on absorbent paper; sprinkle with salt. 

6 . Fry pimentos and peppers in bacon fat. 

7. Combine potatoes, pimentos and pepper just 
before serving. 

NOTE: Potato cubes, pimentos and peppers may be 
baked in the oven instead of fried. Place in baking 

*lf pimentos are not available 
to 2 pounds. 

increase amount of green peppers 

pans in a small amount of bacon fat. Bake in moderate 
oven (350° F.) turning frequently for 20-30 minutes. 

Suggestion for Leftovers 

Use in Browned Beef Hash. 

No. 167 FRANCONIA 1 

FIRST . . . 

1- Wash potatoes; pare and leave whole. 

2. Cover potatoes with boiling salted water. 

POTATOES 



PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cover and heat to boiling point; reduce heat 

Potatoes, white A.P. 

40 lbs. 

— 

and simmer 15 to 20 minutes or until tender. 

Salt 

4 oz. 

Vi cup 

Drain. 

Water, boiling 


To cover 

THEN ... 30 to 40 minutes before serving: 

Butter, melted 

2 lbs. 

2 pts. 

3. Place in well greased baking pans. Pour 

Salt 

2 oz. 

4 Tbsp. 

melted butter over potatoes; sprinkle with salt 

Pepper - - 

and pepper. 



brown. 

NOTE: Baste with fat several times during baking. 


Suggestions for Leftovers 

' Hash Browned Potatoes; or in combination with 
Meats. 


POTATO CROQUETTES 


No. 168 

FIRST . . . 

1. Mix potatoes and 2 />, eggs. 

NOTE: If mixture is too soft to handle, add small 
amount of sifted flour. 

2. Chill thoroughly. 

THEN ... 30 minutes before serving: 

3. Shape potato mixture into 2 ounce croquettes. 
Dip in remainder of beaten egg. Roll in 
crumbs. 

4. Fry in deep fat (375° F.) 3 to 5 minutes or 
until brown. 

5. Drain on absorbent paper. 

6. Serve very hot. May be served with Tomato 
Sauce. 


PORTION: Two 2 oz. 

cakes 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, mashed* 

24 lbs. 


Eggs, beaten 

2V 2 lbs. 

25 [2Vi Pts.) 

Bread crumbs 

2 lbs. 

2 qts. 

Fat, for frying - - 


‘Leftover mashed potatoes may be used. 


VARIATIONS (100 servings) 

Potato and Onion Croquettes . . . Add 1 pound finely 
chopped onions sauteed in 1 cup butter or other 
fat to the potato mixture (use 23 lbs. mashed 
potatoes) in recipe for Potato Croquettes. 


[130] 














































SCALLOPED POTATOES 


NO. 169 

FIRST . . . 

1. Peel and thinly slice potatoes. 

THEN ... 1 hour before serving: 

2. Place a layer of potatoes in a greased baking 
pan. Dot with butter, sprinkle with flour, salt 
and pepper. Repeat until pan is filled. 

3. Pour diluted milk over all. Bake in a slow 
oven (325° F.) until potatoes are tender, 45 
minutes to 1 hour. 

Suggestions for Leftovers: Cream Soups or Au Gratin Potatoes. 


No. 170 HASHED BROWN POTATOES 

FIRST . . . 

1. Place chopped potatoes in baking pans; pour 
the fat over potatoes. 

2. Sprinkle with salt and pepper. 

THEN . . . y 2 hour before serving: 

3. Fry on top of stove or bake in hot oven (450° 
to 500° F.) 20 to 25 minutes or until brown, 
stirring occasionally. 

Suggestion for Leftovers: Use in Browned Beef Hash. 


PORTION: 5 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

Potatoes, white, 
cooked, chopped, E.P. 

30 lbs. - 

Fat, melted 

2 lbs. - 

Salt 

3 oz. - 

Pepper - - 


PORTION 4-5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, A.P., raw 

40 lbs. 


Butter 

1 lb. 

2 cups 

Flour, sifted 

1 lb. 

4 cups 

Salt. 

41/2 oz. 

9 Tbsp. 

Milk, evaporated 


3 qts. 

Water for milk 


3 qts. 


POTATOES 


No. 171 baked 

FIRST . . . 

1. Select potatoes of uniform size for baking 
whole so that the cooking period will be the 
same length for all. 

2. Scrub under running water with a stiff brush. 

3. Cut out bruised portions, beginning of sprouts, 
and remains of roots. Dry. 

THEN . . . \y 2 to 2 hours before serving: 

4. Brush skins with fat to keep them soft. 

5. Place in baking pans. Bake in hot oven (450° 
F.) about 1 hour or until tender when pierced. 
Remove from oven. 

6. Prick each potato with a fork or break open 
to allow steam to escape. 


PORTION: 1 


SERVINGSdOO 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, white, 


100 

medium size, A.P. 


Fat, melted 

1 lb. 

1 pt. 


NOTE: Potatoes may be cut crosswise and lengthwise 
on the top. Press both ends until potatoes break open. 
Place piece of butter and sprinkle paprika in opening 
of each potato. 

Suggestions for Leftovers 

Hash Browned Potatoes; Potato Salad; Chicken Pot 
Pie. 


No. 172 FRENCH FRIED POTATOES 

FIRST . . . 

1. Wash potatoes; pare and cut into long narrow 
strips. 

2. Cover with water; allow to stand 30 to 45 
minutes. Drain : roll in a cloth to dry. 

THEN ... 15 to 30 minutes before-serving: 

3. Fry in deep hot fat (350° F.) about 4 to 6 

minutes or until brown and tender. NOTE: Cook potatoes just before serving as they cool 

4 . Drain on absorbent paper. Sprinkle with salt. very quickly end become soggy. 

[131] 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, white A.P. 

45 lbs. 

— 

Fat (for frying) - - 

Salt 

4 oz. 

V 2 cup 














































LYONNAISE POTATOES 


No. 173 

FIRST . . . 

1. Wash potatoes; pare and cut into ^4 inch 
cubes. 

2. Cover potatoes with boiling salted water. 
Cover and heat to boiling point; reduce heat 
and simmer 20 minutes or until tender. Drain. 

THEN ... ^4 to 1 hour before serving: 

3. Fry onions in bacon fat until tender but not 
brown. 

4. Combine potatoes, onions, salt and pepper. 

5. Place potato mixture in well greased baking 
pans. Bake in moderate oven (350° F.) until 
light brown. 

6. Sprinkle parsley over potatoes just before 
serving. 


NO. 174 MASHED 

FIRST . . . 

1. Pare potatoes, quarter and cook until tender 
for 40 minutes in boiling water to which salt 
has been added. 

THEN ... 15 to 20 minutes before serving: 

2. Drain (reserve liquid for evaporated milk). 
Set potatoes on stove to dry out and then 
mash. 

NOTE: Do not allow potatoes to cool or lumps will 

result. 

3. Add butter, warm milk, and potato water and 
more salt if needed. 

4. Beat until white and fluffy. More milk may 
be needed if potatoes are especially dry. 

5. Serve piled lightly in neat mounds. 



PORTION: 5 oz. 


SERVINGS: 100 


INGREDIENTS 

WEIGHTS 

AMOUNTS 


Potatoes, white A.P. 

40 lbs. 



Salt 

2 oz. 

4 Tbsp. 


Water, boiling 


To cover 


Onions, chopped 

1 lb. 



Bacon fat 

2 lbs. 



Salt 

2 oz. 

4 Tbsp. 


Pepper 


1 tsp. 


Parsley, chopped 
(optional) 

4 oz. 

1 !4 cups 



Suggestions for Leftovers 

Vegetable Soup or in 

combination 

with Meats. 

POTATOES 


PORTION: 3/ 4 cup 


SERVINGS: 100 


INGREDIENTS 

WEIGHTS 

AMOUNTS 


Potatoes, A.P. 

40 lbs. 



Boiling water 


To cover 


Salt 

4 oz. 

V 2 cup 


Butter 

1 lb. 

2 cups 


Potato water, for milk 


63/ 4 cups 


Milk, evaporated, warm 

. ,, 4 No. 1 cans 

3 lbs., 10 oz. (6%cups) 




NOTE: During service, turn potatoes from top to bot¬ 
tom with serving spoon so that top service will not 
remain cooled off and each serving will be hot. 


[132] 



































BLACK-EYED PEAS AND BACON 


MO. 175 

FIRST . . . 

1. Pick over peas and wash. Cover with water; 
soak 3 to 4 hours. Do not drain. Dice salt 
pork or bacon. 

THEN ... 1 to 1^2 hours before serving: 

2. Add boiling water to cover. Add bacon or salt 
pork. Heat to boiling temperature. 

3. Let simmer approximately 30 minutes or 
until peas are partially tender. 

4 Add salt and pepper. Continue cooking until 
beans are tender but not mush. 

5. Serve hot. 


PORTION: 6oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Peas, black-eyed, dry 

14 lbs. 


Water, to cover - - 

Salt 

4 oz. 

% cup 

Bacon or salt pork, diced 

2 lbs. 

6 cups 

Pepper 


2 tsp. 



Suggestions for Leftovers 

Lentil Soup; Vegetable Soup; Hopping John. 


NO. 176 BUTTERED PEAS 


FIRST ... 

1. Heat peas in liquid from can until liquid be¬ 
gins to simmer. This will require approx¬ 
imately 5 to 10 minutes. 

NOTE: The excess liquid may be used in soup or stock. 

THEN ... 15 minutes before serving: 

2. Drain and butter. Season with salt, pepper 
(optional) and sugar. Reheat and serve. 

VARIATIONS (100 servings) 

Creamed Peas . . . Prepare peas as for Buttered Peas, 
drain and pour over 1 gallon Medium Cream 
Sauce. Reheat and serve. 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Peas, canned 

18 lbs. 

4 No. 10 cans 

Salt 

2 oz. 

4 Tbsp. 

Sugar 

2 oz. 

4 Tbsp. 

Pepper, white 


1 tsp. 

Butter 

1 lb. 

2 cups 



Suggestions for Leftovers 

Use in Salads; Cream or Vegetable Soups; or in 
combination with another vegetable as Onions; Car¬ 
rots; Turnips; or Celery. 




[133] 

























BUTTERED PEAS AND CELERY 


NO. 177 

FIRST . . . 

1. Dice celery. 

2. Drain peas and reserve liquid for next step. 

THEN . . . 20-30 minutes before serving: 

3. Combine water and liquid from peas. Heat to 
boiling. 

4. Add celery. Cook 15 minutes or until tender. 
Drain. 

5. Combine peas and celery. Stir in butter and 
salt. Reheat and serve hot. 

VARIATIONS (100 servings) 

Creamed Peas and Celery . . . Combine peas and 
celery with 1 gallon Medium Cream Sauce (Use 
liquid from peas and celery as part of liquid for 
sauce.) Reheat. 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Peas, canned 

13y 2 lbs. 

3 No. 10 cans 

Salt 

2 oz. 

4 Tbsp. 

Celery, diced 

8 lbs. 

2 gals. 

Water, for cooking 

Butter 

1 lb. 

1 pt. 



Peas and Diced Turnips . . . Prepare peas as for Peas 
and Celery; substitute 10 lbs. Diced Turnips 
E.P. for the celery; season, reheat and serve. 


Suggestions for Leftovers 

Cooked Vegetable Salad; Soups; Chicken Pot Pie; 
or as Scalloped Peas and Celery. 


NO. 178 BUTTERED 

FIRST . . . 

1. Peel onions. Wash, quarter or slice. 

THEN ... 1 hour before serving: 

2. Add salt to water. Heat to boiling tempera¬ 
ture. Add onions. Cook, uncovered, about 25 
minutes or until tender. Drain. 

3. Butter and serve. Garnish with paprika or 
chopped parsley, if desired. 

VARIATIONS (100 servings) 

Creamed Onions . . . Combine cooked onions with 1 
gallon Medium Cream Sauce. 

Buttered Sweet Onion Rings . . . Peel Spanish onions. 
Wash. Slice crosswise in x /\ inch thick slices. 
Separate into rings before cooking. Cook as for 
Buttered Onions. 


ONIONS 


PORTION: % cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Onions, E.P. 

20 lbs. 


Salt 

3 oz. 

6 Tbsp. 

Water 


6 gals. 

Butter 

1 lb., 8 oz. 

1 Vi Pts. 



Onions Au Gratin . . . Place cooked, quartered on¬ 
ions in greased baking pans. Cover with \ l / 2 
gallons Cheese Sauce. Sprinkle with buttered 
bread crumbs. Bake in moderate oven (350° F.) 
for 20 minutes. 

Suggestions for Leftovers 

Stewed Tomatoes; Vegetable or Creamed Soups; 

Lyonnaise Potatoes or Carrots. 


[134] 






























HOPPING JOHN 


NO. 179 

FIRST . . . 

1. Pick over and wash peas thoroughly. Wash 
rice until no starch remains in water. Slice 
onions. 

THEN . . . \y 2 to 2 hours before serving: 

2. Cover peas with boiling water. Add ham bones 
or rind, onions, salt and pepper. 

3. Cover and heat to boiling point, boil 1 hour. 

4. Place washed rice on top of other ingredients. 
Add enough water to cover rice. 

5. Cover and heat to boiling point; reduce heat 
and simmer, without stirring, about 30 min¬ 
utes or until rice is tender. 

6. If desired, canned tomatoes may be heated 
and added to rice and beans. Serve hot. 


PORTION: 6 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Peas, black-eyed 

5 lbs. 

23/4 qts. 

Water, for boiling - - 

Ham bones or rind 

4 lbs. (approx.) 


Onions, sliced 

1 lb. 

1 qt. 

Salt 

2 oz. 

4 Tbsp. 

Pepper 

% oz. 

1 Tbsp. 

Rice, raw 

5 lbs. 

2'/i qts. 

Tomatoes, canned* 


1 No. 10 can 


'Optional. 


Suggestions for Leftovers 


Vegetable Soup; Lentil Soup. 


BAKED ONIONS WITH TOMATOES 


No. 180 

FIRST . . . 

1. Peel onions. Wash and quarter. 

2. Add 1 Tbsp. of salt to water. Heat to boiling 
temperature. Add onions. Cook about 25 min¬ 
utes or until tender. Drain. 

THEN ... 1 hour before serving: 

3. Add bay leaves, sugar, celery salt, pepper, re¬ 
maining salt and cloves to tomatoes. Heat to 
boiling temperature. Cook about 5 minutes. 
Remove bay leaves and cloves. 

4. Blend together fat and flour. Stir into tomato 
mixture. 

5. Place onions in baking pans. Pour tomato 
mixture over onions. 

6. Bake in moderate oven (350° F.) about 15 
minutes or until tender. Serve hot. 

Suggestions for Leftovers: Creole Sauce; Savory 


PORTION: 4y 2 oz. 


SERVINGS: 100 1 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salt 

2 % oz. 

5 Tbsp. 

Water 

To cover 


Onions, E.P. 

18 lbs. 


Bay leaves 


6 to 8 

Sugar 

4 oz. 

Vi cup 

Celery salt 

1 oz. 

3 Tbsp. 

Pepper 


F /2 tsp. 

Cloves, whole 


6 to 8 

Tomatoes 

10 ,, 10 2 No. 10 cans 

12 lbs., 12 oz. .... .. 

6V2 qt. 

Butter or other fat 

12 oz. 

3 A pt. 

Flour 

8 oz. 

1 pt. 


Green Beans; Baked Beans and Tomatoes. 


No. 181 fried onions 

FIRST . . . 

1. Peel onions and cut into % inch thick slices. 

THEN ... 20 minutes before serving: 

2. Add onions to fat and sprinkle with salt. 

3. Fry over direct heat or in hot oven (400° F.) 
until golden brown. Stir frequently to prevent 
sticking. 

NOTE: Be sure to drain off excess fat. 

[135] 


PORTION: 3 oz. 

* 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Onions, E.P. 

20 lbs. 


Beef drippings or 
other fat, melted 

2 lbs., 8 oz. 

1 Vi pts. 

Salt 

3 oz. 

6 Tbsp. 



Suggestions for Leftovers 


Use in Soups, Sauces or Gravies. 


4. Serve hot. 























































GLAZED ONIONS 


NO. 182 

FIRST . . . 

1. Peel onions. Leave whole. Wash. 

2. Heat fresh water to boiling temperature. Add 
onions. Cook uncovered about 15 minutes or 
until partially tender. 

THEN ... 40 minutes before serving: 

3. Arrange in baking pans. 

4. Mix thoroughly sugar, salt, butter and water 
to make thin syrup. Pour over onions. 

5. Bake in moderate oven (350° F.) about 30 
minutes. Baste frequently to insure good glaze 
and uniform tenderness. 

NOTE: Pierce onion with fork or small bladed knife to 
allow steam to escape and prevent onion breaking or 
bursting while cooking. 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Onions, small, E.P. 

25 lbs. 

— 

Salt 

1 V 2 oz. 

3 Tbsp. 

Water 

To cover 

— 

Sugar, brown 

2 lbs. 

3 pts. 

Butter or other 
fat, melted 

1 lb., 12 oz. 

1 % Pts- 

Water, for syrup 


2 Vi qts. 



Suggestions for Leftovers 

Scalloped or Au Gratin. 


NO. 183 FRENCH FRIED ONIONS 


FIRST . . . 

1. Peel onions, cut crosswise into Y\ inch slices. 
Separate slices into rings. 

NOTE: Let onion rings stand in ice water 10 to 15 min¬ 
utes to crisp. 

THEN . . . 15-20 minutes before serving: 

2. Dip into diluted milk. Drain well. 

3. Dredge onions in flour which has been sea¬ 
soned with salt and pepper. 

4. Fry in hot deep fat (350° F.) 5 to 6 minutes 
or until golden brown. 

5. Drain well and serve. 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Onions, Spanish, E.P. 

18 lbs. 

4% gals. 

Milk, evaporated 

2 lbs. 

1 qt. (2% cans) 

Water 

2 lbs. 

1 qt. 

Flour 

V/ 7 lbs. 

1 y 2 qts. 

Salt 

2 oz. 

!4 cup 

Pepper 


1 tsp. 



Suggestions for Leftovers 

Chop or grind and use as seasoning in Meat Loaf or 
Sauces. 


NO. 184 SIMMERED GREENS AND BACON 


1. Cut roots from greens. Wash leaves several 
times to remove all sand. Drain well. Greens 
may be cut before or after cooking but pieces 
should be left fairly large. 

2. Allow the bacon to simmer in water 20 to 30 
minutes or until tender. 


THEN . . . 20-30 minutes before serving: 

3. Add a small amount of boiling salted water in 
which the bacon has been cooked, to the 
greens. 

NOTE: Vegetable greens require only a small amount 
of water in addition to the amount clinging to the 
leaves. Cooking in a small amount helps to retain valu¬ 
able vitamins and minerals. Reserve liquid drained off 
cooked greens for soups. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Greens or spinach, E.P.* 

32 lbs. 


Salt 

2 oz. 

!4 cups 

Water 

— 

2 qts. 

Bacon 

3 lbs. 


Pepper 


1 tsp. 


•Approximately 40 lbs. A.P. 
32 lbs. E.P. - 

greens will 

be required to yield 


4. Heat to boiling and simmer 15 to 20 minutes 
or until greens are tender. Turn greens several 
times from top to bottom during cooking. 
Bacon may be removed or served with the 
greens. Reheat, drain and serve at once. 


[136] 


[Con’t. next page ] 










































VARIATIONS (100 servings) 

Creamed Greens . . . Omit bacon, prepare greens for 
cooking and boil in freshly boiled salted water 
until tender. Prepare 1 gallon Medium White 


Sauce. Combine with greens, mix and serve. 
Suggestions for Leftovers 

Puree and use in Soups. May be used Scalloped or 
Au Gratin. 


NO. 185 ESCALLOPED EGGPLANT WITH TOMATOES 


FIRST . . . 

1- Peel eggplant. Cut into 24 inch cubes. Cook in 
boiling salted water about 10 minutes or until 
tender. Drain. 

2. Cut bread into x / 2 inch cubes. 

THEN ... 45 minutes to 1 hour before serving: 

3. Fry onions in fat until clear. Add bread and 
fry until lightly browned. 

4. Combine tomatoes, sugar, salt, pepper, egg¬ 
plant and onion mixture. 

5. Place in baking pans. Bake in moderate oven 
(350° F.) 30 to 40 minutes. 

6 . Serve hot. 

Suggestions for Leftovers 

Serve as Au Gratin Eggplant. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS ' 

WEIGHTS 

AMOUNTS 

Salt 

2 oz. 

!4 cup 

Water 


To cover 

Eggplant, E.P.* 

20 lbs. 


Onions 

4 lbs. 

% gallon 

Butter or other fat 

1 lb. 

1 pt. 

Bread, cubes ’A" 

1 lb. 

y 2 gal. 

Tomatoes 

12 % lbs. 

2 No. 10 cans 

Sugar 

2 oz. 

14 cup 

Pepper 

— 

1 tsp. 

Salt 

1 oz. 

2 Tbsp. 


’Approximately 26 lbs. A.P. 

will be needed to yield 20 lbs. E.P. 


Cut crosswise into l /\ inch 


No. 186 

FIRST . . . 

1. Peel eggplant 
slices. 

2. Beat eggs slightly. Dilute milk with water and 
add salt and combine with beaten eggs. 

THEN ... 15 to 20 minutes before serving: 

3. Dip eggplant in egg mixture. Drain, then coat 
thoroughly with bread crumbs. 

4. Fry in hot fat at 375° F. 5 to 7 minutes or 
until golden brown and tender. Drain on ab¬ 
sorbent paper. Serve immediately. 

NOTE: Fry eggplant as near to serving time as pos¬ 
sible as eggplant loses its crispness upon standing. Do 
not let stand on steam table. 


FRIED EGGPLANT 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Eggplant, E.P.* 

20 lbs. 


Eggs 

y 2 ib. 

5 eggs (1 cup) 

Milk, evaporated 

1 % lbs. 

2 14y 2 -oz.cans 

Water 


1 qt. 

Salt 

3 oz. 

6 Tbsp. 

Bread crumbs 

P/ 2 lbs. 

3 qts. 

•Approximately 26 lbs. A.P. 

will be required for 20 lbs. E.P. 

Suggestions for Leftovers 

Grind and use in combination with meat filling for 
Pepper or Tomatoes. 

CORN 

PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Corn, kernel 

17 lbs. 

4 No. 10 cans 

Butter 

1 Ib. 

1 pt. 

Sugar 

4 oz. 

y 2 cup 

Salt 

2 oz. 

14 cup 

Pepper 


1 tsp. 



No. 187 BUTTEf 

FIRST . . . 

1. Drain corn. 

THEN ... 15 minutes before serving: 

2. Heat corn to boiling temperature. 

3. Stir in butter, sugar, salt and pepper. 

Suggestions for Leftovers 

Vegetable or Cream Soups; Corn Pudding or Frit¬ 
ters and Succotash. 


[137] 

















































No. 188 


SUCCOTASH 


FIRST . . . 

1. If frozen vegetables are used, see directions 
under “Frozen Vegetables.” Cook vegetables 
separately until tender. Avoid over-cooking. 

THEN ... 15 minutes before serving: 

2. Drain if necessary. Combine corn and lima 
beans. Add butter, seasoning and paprika. 
Sprinkle with chopped parsley. Serve. 

Suggestions for Leftovers 

Cooked Vegetable Salad; Vegetable Soup. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Corn, (frozen)* 

10 lbs. 


Lima Beans, (frozen)* 

14 lbs. 

— 

Water, for boiling 

Butter 

1 lb. 

1 pt. 

Salt 

2 y 2 oz. 

5 Tbsp. 

Paprika 


% tsp. 

Parsley, chopped 

iy 2 oz. 

Vi cup 


•Canned green limas or 

kernel corn may be used. 


No. 189 corn 

FIRST . . . 

1. Drain kernel corn; chop peppers and pimen¬ 
tos ; dice bacon. 

THEN ... 20 to 25 minutes before serving: 

2. Fry bacon until crisp ; add peppers and pimen¬ 
tos, saute until tender; add corn, allow to cook 
10 to 15 minutes, stirring frequently to allow 
even browning. 

3. Add salt and pepper. Serve. 

Suggestions for Leftovers 

Cooked Vegetable Salad or Vegetable Soup. 


O'BRIEN 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Corn, kernel 

17 lbs. 

4 No. 10 cans 
(Drained) 

Salt 

2 oz. 

2 Tbsp. 

Bacon, diced, raw 

iy 2 ibs. 

3 cups 

Peppers, green, chopped 

8 oz. 

2 cups 

Pimentos, chopped 

7 oz. 

1 cup 

Pepper 

Vi oz. 

5y 2 tsp. 





No. 190 CORN FRITTERS (Whole Kernel Corn) 


FIRST . . . 

1. Drain corn. Beat eggs; melt shortening. 

THEN . . . y 2 hour before serving: 

• 2. Sift flour, baking powder, salt and sugar to¬ 

gether. 

3. Combine eggs, milk and shortening. Add flour 
mixture and stir until smooth. Add corn to 
flour mixture and mix well. 

4. Drop by spoonfuls into hot fat (375° F.) and 
fry 3 to 5 minutes, turning fritters frequently 
to brown evenly. 

5. Drain on absorbent paper. Serve very hot. 
Serve with syrup or jelly if desired. 

NOTE: To be crisp, fritters should be fried as needed 

in small batches and served immediately. 

VARIATIONS (100 servings) 

Corn and Ham Fritters . . . Use 4^4 pounds cooked, 

finely chopped ham in place of *4 °f the kernel 


PORTION: 2 fritters 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Flour 

4 Ibs. 

1 gal. 

Baking powder 

2 % oz. 

5% Tbsp. 

Salt 

2 oz. 

Va cup 

Sugar 

2 oz. 

!4 cup 

Eggs, beaten 

14 oz. 

9 eggs (1 pt.) 

Milk, evaporated 

2 Ibs. 

2y 2 No. 1 cans 

Water 


Iqt. 

Shortening 

6 oz. 

Va cup 

Corn, whole kernel 

12 Ibs. 

3 No. 10 cans 
(Drained) 



Suggestions for Leftovers 

Save batter and combine with diced ham or bacon. 
Offer for breakfast. 


corn. 


[138] 
































































No. 191 


CORN PUDDING 


START ... 1 hour and 15 minutes before serving: 

1- Beat eggs. Add remaining ingredients. 

2. Pour into buttered shallow baking dishes. 

3. Bake in slow oven (325° F.) until firm. This 
will require about 1 hour. 

NOTE: Pan may be placed in a pan of hot water while 
baking. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Corn, cream style 

123/ 4 lbs. 

2 No. 10 cans 

Eggs, whole 


24 eggs 

Milk, evaporated 

10 lbs. 

12 No. 1 cans 
(5 qts.) 

Onion, grated 

6 oz. 

2 Tbsp. 

Salt 

2 oz. 

!4 cup 

Sugar 

2 oz. 

!4 cup 

Cayenne pepper 


14 tsp. 





CORN FRITTERS (Cream Style) 


No. 192 

FIRST . . . 

1. Sift flour, baking powder, salt and sugar to¬ 
gether. 

THEN . . . y 2 hour before serving: 

2. Combine eggs, shortening and corn. Add to 
flour mixture. Stir until smooth. 

3. Drop by spoonfuls in hot deep fat (375° F.) 
and fry 3 to 5 minutes, turning fritters fre¬ 
quently to brown them evenly. 

4. Drain on absorbent paper. Serve very hot. 
Serve with syrup or jelly, if desired. 

NOTE: To be crisp, fritters should be fried as needed, 
in small batches, and served immediately. They should 
not stand on the steam table or in oven. 


PORTION: 2 fritters 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Flour 

5 lbs. 

5 qts. 

Baking powder 

214 oz. 

6% Tbsp. 

Salt 

214 oz. 

5 Tbsp. 

Sugar 

2 oz. 

14 cup 

Eggs 

1 lb. 

10(1 pt.) 

Shortening 

8 oz. 

1 cup 

Corn 

12*4 lbs. 

2 No. 10 cans 



Suggestions for Leftovers 

Save batter and combine with Diced Ham or Bacon. 
Offer for breakfast. 


No. 193 corn 

FIRST . . . 

1. Remove the husks and silk from ears of green 
corn. Trim if necessary. 

NOTE: Green corn should be used promptly and not 
held longer than absolutely necessary. Husk just before 
using. Fresh corn loses flavor with each day s storage. 

THEN . . . 5-8 minutes before serving: 

2. Drop corn ears one by one into boiling water 
to which the salt and sugar have been added. 

3. Cover the kettle and boil for 5 minutes or 
until tender. 

4. Remove at once from the water and serve. 

NOTE: Do not cook too far ahead, but only as needed. 


ON COB 


PORTION: 1 ear 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Green corn 


100 ears 

Water, to cover - - 

Salt 

2 oz. 

14 cup 

Sugar 

4 oz. 

14 cup 



Suggestions for Leftovers 

Cut off cob and use in Corn Chowder; Corn O’Brien 
or Corn Pudding. 


[139] 










































CAULIFLOWER AU GRATIN 


NO. 194 

FIRST . . . 

1. Drain cooked cauliflower. Prepare Medium 
White Sauce. Chop cheese. 

THEN ... 45 minutes before serving: 

2. Add cheese to white sauce and stir until 
melted. 

3. Place a layer of cauliflower in greased baking 
pans. Pour cheese sauce over the cauliflower. 

4. Pour melted butter over crumbs; cover cauli¬ 
flower and sauce with buttered crumbs. 

5. Bake in moderate oven (350° F.) 30 minutes 
to brown crumbs. 

VARIATIONS (100 servings) 

Cauliflower with Buttered Crumbs . . . Prepare as for 

Cauliflower Au Gratin, omitting the cheese. 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cauliflower, cooked 

17 lbs. 

— 

Medium White Sauce* 

67 2 lbs. 

3 qts. 

American Cheese, 
chopped 

2 lbs. 

2 qts. 

Butter, melted 

8 oz. 

1 cup 

Bread crumbs 

2 lbs. 

2 qts. 


•Recipe No. 116. 


Suggestions for Leftovers 

Cream Soups; or in combination with another vege¬ 
table in casserole. 


BUTTERED CAULIFLOWER 


No. 195 

FIRST . . . 

1- Cover cauliflower with cold salted water; soak 
heads down 30 minutes. Remove base and 
stalks and discard. Wash the heads. 

NOTE: The leaves may be cooked as another vegetable 

or used in salads. 

THEN ... 20 to 25 minutes before serving: 

2. To boiling salted water add cauliflower flower¬ 
ets; boil gently uncovered 15 to 20 minutes or 
until tender. Drain. 

3. Butter. Serve. 

NOTE: Over-cooking or over-heating will cause dis¬ 
coloring of cauliflower. 

VARIATIONS (100 servings) 

Creamed Cauliflower. . . Prepare cauliflower the same 

as for Buttered Cauliflower. Prepare 1 gallon 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cauliflower, E.P. 

20 lbs. 


Water, for boiling - - 

Salt 

2 oz. 

!4 cup 

Butter 

1 lb. 

1 pt. 


Medium White Sauce. Pour over cauliflower just 
before serving. 

Cauliflower with Mock Hollandaise Sauce . . . Prepare 

cauliflower the same as for Buttered Cauliflower. 
Prepare 1 gallon Mock Hollandaise Sauce. Pour 
over cauliflower just before serving. 

Suggestions for Leftovers 

Cooked Vegetable Salad; Cream Soups; Creamed or 
Scalloped Cauliflower. 


NO. 196 BUTTERED 

FIRST . . . 

1. Remove leaves. Trim roots and separate 
stalks. Wash thoroughly. 

2. Cut stalks into 1 to 2 inch pieces. 

THEN . . . l / 2 hour before serving: 

3. Add salt to water. Heat to boiling. Add celery. 

4. Cook 10 to 20 minutes or until tender. Drain. 
Add butter just before serving. 

VARIATIONS (100 servings) 

Celery and Corn . . . Prepare 12 lbs. of celery as for 
Buttered Celery. Drain; combine 2 No. 10 cans 
corn (kernel) (6qts.) with celery. Add but¬ 
ter, reheat and serve. 


CELERY 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Celery, E.P.* 

24 lbs. 


Salt 

2 oz. 

14 cup 

Water, for cooking - - 

Butter 

1 lb. 

1 pint 

•Approximately 35 lbs. of 
24 lbs. E.P. 

Celery A.P. wi 

II be required to give 


Suggestions for Leftovers 

Cooked Vegetable Salad; Vegetable Soup; in Stews 
or Creole Saute. 


[140] 








































BRAISED CELERY 


NO. 197 

FIRST . . . 

1- Remove discolored leaves and root ends of 
celery stalk; wash thoroughly. Cut into 1-inch 
pieces. 

THEN . . . y 2 hour before serving: 

2. Add boiling beef or veal stock to celery. Heat 
to boiling point; reduce heat and simmer 15 
to 20 minutes or until celery is just tender. 
Drain and reserve stock for next step. 

3. Mix flour and melted butter. Add small 
amount of cold water; stir until smooth. Add 
slowly to hot celery liquid. Heat to boiling 
point. Boil 2 minutes, stirring constantly. 

4. Add celery, parsley, salt and pepper; mix well. 
NOTE: The amount of salt and pepper needed will de¬ 
pend upon how much salt and pepper has been added 
to the meat stock . 

VARIATIONS (100 servings) 

Creamed Celery . . . Substitute 1 gallon Medium 

White Sauce for flour and butter in recipe for 


PORTION- 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Celery, E.P. 

24 lbs. 


Beef or Veal Stock* 


2 gals. 

Flour 

10 oz. 

2 V 2 cups 

Butter 

8 oz. 

1 cup 

Parsley, chopped 

2 oz. 

% cup 

Salt 

2 oz. 

% cup 

Pepper 


1 tsp. 


'For Beef Stock see Recipe No 

6. 



braised celery. Use water in which celery was 
cooked as part of the liquid in the White Sauce. 

Suggestions for Leftovers 

Cream Soups; or in combination with other vege¬ 
tables. 


BUTTERED CARROTS 


No. 198 

FIRST . . . 

1. Wash carrots. Peel, dice or slice. 

THEN . . . ]/ 2 hour before serving: 

2. Add salt to water. Heat to boiling tempera¬ 
ture. 

3. Cook carrots in boiling water about 25 min¬ 
utes or until tender. Drain. Stir in pepper and 
butter. 

VARIATIONS (100 servings) 

Carrots Bechamel . . . Combine 18 pounds cooked car¬ 
rots, with \]/ 2 gallons Bechamel Sauce. 

Glazed Carrots . . . Combine 18 pounds carrots, 
cooked, with a syrup made of 2pj pounds brown 
sugar, \)/ 2 pints boiling water, 1 oz. salt, and 
8 oz. butter. Place carrots in baking pan, pour 
svrup over carrots. Bake in moderate oven (375° 
F.) about 20 minutes basting frequently with the 
syrup. 

Buttered Carrots and Peas . . . Combine three No. 10 
cans ( 2y gallons) peas drained, with 12 pounds 
carrots, cooked and diced, 1 pound butter and 
2 ounces salt. Heat. 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Carrots, E.P.* 

22 lbs. 


Sugar 

2 oz. 

!4 cup 

Water, for cooking - - 

Pepper 


1 tsp. 

Salt 

3 oz. 

6 Tbsp. 

Butter, melted 

1 lb. 

1 pint 


'Approximately 27 lbs. A.P. of carrots will be required to produce 
22 lbs. E.P. Four No. 10 cans (3'A gallons) carrots may be used 
in place of 30 pounds fresh carrots. 


French Fried Carrots . . . Clean 30 lbs. carrots A.P. and 
cut in strips. Cook. Cool. Dip in egg wash. Bread 
with crumbs. Fry in hot deep fat at 375° F. 3 to 
5 minutes. Drain on absorbent paper. 

Suggestions for Leftovers 

Cooked Vegetable Salad; Chicken or Beef Pot Pie; 
Vegetable or Creamed Soup. 



[141] 

































LYONNAISE CARROTS 


No. 199 

FIRST . . . 

1. Wash carrots. Peel and slice. Slice onions. 

THEN ... 30 to 45 minutes before serving: 

2. Add salt to water. Heat to boiling tempera¬ 
ture. Cook carrots in boiling water about 10 
to 15 minutes or until they are just tender. 
Drain. 

3. Heat melted fat and saute onions in fat until 
light brown. 

4. Combine butter, pepper, parsley and sugar 
with onions. Mix well. Pour over carrots; mix 
lightly. 

Suggestions for Leftovers 

Vegetable Soup; Beef Stew; or in combination with 

another vegetable such as celery. 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Carrots, E.P. 

IS lbs. 


Salt 

3 oz. 

6 Tbsp. 

Water, boiling - - 

Onions (sliced) 

2 lbs. 

6 cups 

Fat, melted 

1 lb. 

2 cups 

Butter 

8 oz. 

1 cup 

Pepper 


1 tsp. 

Parsley, chopped 

3 oz. 

1 cup 

Sugar 

8 oz. 

1 cup 



No. 200 


BUTTERED PARSNIPS 


FIRST . . . 

1. Peel parsnips. Split and quarter. 

THEN . . . 

2. Add salt to water. Heat to boiling tempera¬ 
ture. Add parsnips. 

3. Simmer in boiling water about 30 minutes or 
until tender. Drain. 

4. Add drawn butter sauce and pepper. Serve 
hot. 

NOTE: Chopped parsley can be sprinkled over pars¬ 
nips before serving. 

VARIATIONS (100 servings) 

Glazed Parsnips . . . Prepare parsnips as for Buttered 
Parsnips. Simmer 10 minutes. (They will still 
be uncooked.) Arrange in baking pans. Add 2 
lbs. of brown sugar, 2 qts. liquid reserved from 


PORTION: % cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Parsnips 

25 lbs. 


Salt 

3 oz. 

6 Tbsp. 

Water 


6 gals. 

Drawn Butter Sauce* 


1 gal. 

Pepper 


1 tsp. 


•Recipe No. 120. 


cooking of parsnips, 1 oz. salt, l l / 2 lbs. butter to 
parsnips. Bake in a moderate oven (350° F.) 
about 30 minutes. Baste frequently to insure 
good glaze and uniform tenderness. 

Suggestions for Leftovers 

Cooked Vegetable Salad or Vegetable Soup. 



[142] 














































Cereal Recipes 


Cereals and cereal products are mainstays 
in the American diet because their carbohy¬ 
drates are excellent sources of energy. The 
whole-grain cereals and “restored’' break¬ 
fast foods supply vitamins and minerals. 
Serving them with milk or fruit—or both— 
further increases the mineral and vitamin 
content of the dish and improves the taste. 

Breakfast Cereals 

Regular breakfast foods include rolled oats, 
corn meal, cracked whole wheat and others 
which require complete cooking. They are 
served hot. 

Quick-Cooking Cereals like oatmeal have 
been partially cooked before packaging and 
require a relatively short period of addi¬ 
tional cooking. They are also served hot. 

Prepared or "Ready to Eat" Cereals comprise 
the packaged, dry cereals made from grains, 
such as wheat, corn, rice, barley and rye, 
that have been granulated, flaked, puffed or 
shredded. They are fully cooked and flavored 
before packaging, and are served cold with 
milk, with or without fruit. 

Ready-to-eat cereals must be crisp to be 
delicious, but after the package has been 
opened they absorb moisture and become 
tough. To freshen, spread on a baking sheet 
and place in a slow oven for a few minutes. 
When cooled, the cereal will be crisp. 

Rice, Spaghetti, Macaroni, Noodles 

These cereal products have about as many 
calories as breakfast cereals, but less vita¬ 
mins and minerals. They serve as good sub¬ 


stitutes for potatoes when served with other 
foods, such as cheese, meat sauce, tomato 
sauce, shrimp Creole, chop suey. 

Rice is most frequently used in puddings 
and desserts, as an addition to soups, and 
as a substitute for potato on the menu. There 
are three common forms of rice: brown, 
polished and coated. 

Brown rice is a good source of vitamin B 
because it retains its light brown bran coat 
and the germ of the kernel as it was taken 
out of the hull. 

Polished rice has germ and bran coating re¬ 
moved. 

Coated rice is polished rice covered with a 
protective mixture of talc and corn syrup.for 
use in tropical climates. This type of rice is 
usually provided on vessels and should be 
icashed thoroughly before using. 

Spaghetti, Macaroni and Noodles are pastes 
made from wheat flour and water. 

To cook rice, spaghetti, macaroni or noodles, 

drop gradually into actively boiling water. 
These products swell from two to five times 
during cooking so a relatively small amount 
actually makes a large number of servings. 
Follow recipe accurately. 

Rice is the only member of this group that 
requires rinsing prior to cooking; this is done 
to remove the loose starch coating. The rice 
should be washed several times through fresh 
cold water until the last rinse water is clear; 
then drained thoroughly before cooking. If 
separate, fluffy grains are desired, the cooked 
rice should be thoroughly rinsed, either in 
hot or cold water, by turning it into a sieve 


r i43 ] 




and letting the water run through it. The 
sieve should then be placed over boiling 
water, covered with a clean cloth, and 
steamed until the grains are fluffy. 

Spaghetti or macaroni also needs rinsing 
after it is cooked if it is important that pieces 
do not stick together—as in Italian spaghetti 
or macaroni salad. If it is to be served hot, 
rinse with hot water; if it is to be chilled 
for salad, use cold water. 


What to Do with Leftovers 

Breakfast Cereal may be re-heated and 
offered at the next breakfast or turned into 
a pan and allowed to chill well. Then slice, 
saute to a golden brown (as in Fried Mush). 
Fried cereal can be a substitute for potatoes 
with sausage, bacon or luncheon meats. 
Rice, noodles, spaghetti and macaroni can 
be re-heated and used in any recipe calling 
for the product already cooked. 


No. 201 Breakfast Cereals 


CEREAL COOKERY —TABLE FOR COOKING CEREALS 

—100 Servings 


CEREAL 

AMOUNT 

POUNDS 

WATER 

GALLONS 

SALT 

TBSPS. 

COOKING 

TIME 

MINUTES 

APPROXIMATE 

SIZE OF SERVING 

Cornmeal (Regular) 

6 

6 

6 

30 

6 oz. 

Hominy (Regular) 

6 

6 

6 

40 

6 oz. 

Oatmeal (Regular) 

6 

5 

6 

20 

6 oz. 

Wheat Cereal (Regular) 

6 

5 

6 

20 

6 oz. 

Whole Wheat Cereal (Regular) 

6 

5 

6 

20 

6 oz. 

Oatmeal (quick cook) 

6 

4% 

6 

10 

6 oz. 

Wheat (quick cook) 

6 

43/ 4 

6 

10 

6 oz. 

• 


Directions for Cooking Cereals: 


1. Add salt to water; heat to boiling temperature. 

2. Add cereal slowly to boiling water. Heat to boiling 
point. Reduce the heat and simmer until thick, stir¬ 
ring constantly to prevent lumping. When large 
quantities are cooked, lumping may be prevented 
by adding the cereal to cold water. Heat to boiling 
point stirring constantly until mixture thickens. 

3. Continue cooking the cereal over low heat until 


required cooking time is completed. Stir occasion¬ 
ally to prevent sticking and scorching. 

4- Hot cooked cereal may be served with milk and 
sugar. Chopped raisins, seeded dates or chopped 
dry figs may be added to the cereal a few minutes 
before serving. 

Suggestions for Leftovers 

Serve as Fried Cereals and in puddings or muffins. 


No. 202 fried corn meal mush in bacon YIELD: 6 lbs. 

FIRST ... 3. Chill until firm. 


1. Follow directions for cooking breakfast 
cereals. 

THEN . . . Allowing 4 hours for chilling and frying: 

2. Pour cooked corn meal, oatmeal or other finely 
ground cereal into a loaf pan which has been 
rinsed with cool water. 


4. Turn out of pan. 

5. Cut into *4 inch slices. 

6. Dip in flour and saute in fat until crisp and 
brown on all sides. Corn meal may also be 
deep fat fried or griddle fried. 

7. Serve with crisp bacon. 


[144] 


































MACARONI OR SPAGHETTI AU GRATIN 


No. 203 

FIRST . . . 

h Shred cheese, break macaroni into 2-inch 
pieces. 

THEN ... 1 hour before serving: 

2. Add macaroni slowly to boiling salted water; 
boil 10 to 15 minutes or until tender. Drain 
well. 

3. Mix melted fat, flour, salt, mustard, paprika 
' together. Stir until smooth. 

4. Mix milk and water; add to roux. Heat to 
boiling point; boil until thick, stirring con¬ 
stantly. 

5. Place macaroni in well-greased baking pans ; 
cover with shredded cheese. 

6. Pour sauce over macaroni and cheese. 

7. Butter the bread crumbs and sprinkle crumbs 
over the top of macaroni. 

8. Bake in moderate oven (350° F.) 25 minutes 
or until crumbs are brown. 

NOTE: Low temperature prevents tough cheese. 

VARIATIONS (100 servings) 

Macaroni Au Gratin with Corn & Bacon . . . Add 2 

No. 10 cans Corn (cream style) to cooked Maca¬ 
roni Au Gratin. Omit buttered crumbs and re¬ 
duce cheese to 4 pounds. Place strips of bacon on 
top. Brown in oven the same as the recipe above. 

Macaroni Au Gratin with Meat . . . Add 10 to 12 lbs. 
chopped cooked ham or corned beef to white 


PORTION: P/ 2 cups 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

Macaroni* 

8 lbs. 

3% gals. 

Salt 

5 oz. 

5 /s cup 

Water 


10 gals. 

Cheese 

10 lbs. 


Fat, melted 

1 lb. 

2 cups 

Flour, sifted 

8 oz. 

2 cups 

Salt 

4 oz. 

% cup 

Pepper 


1 tsp. 

Mustard, dry 

1 oz. 

5 Tbsp. 

Paprika 

1 oz. 

334 Tbsp. 

Milk, evaporated 

— 

15 No. 1 cans 
(6V4 qts.) 

Water 


6V2 qts- 

Butter 

1 lb. 

4 cups 

Bread crumbs, dry 

3 lbs. 

3 3 4 qts. 


"or Spaghetti 


sauce in recipe for Macaroni Au Gratin. 
Shredded cheese and buttered crumbs may be 
omitted. 


Macaroni with Buttered Crumbs . . . Prepare macaroni 
as for Macaroni Au Gratin, omitting the cheese. 

Suggestion for Leftovers 

Macaroni and Tomatoes with cheese. 


No. 204 BOILED 

Start p 2 hour before serving. 

1. Use whole spaghetti. Do not break. 

NOTE: In cooking spaghetti unbroken, dip the ends of 

the bunch in boiling water. As you press down they 

soften so that the entire mass slips into the water. 

2. Add salt after spaghetti has been boiling about 
four minutes. 

3. Cook uncovered, stirring frequently with a fork 
until a piece rubbed between fingers is tender. The 
time varies with the spaghetti; usually about nine 
minutes is sufficient. 

4. Remove spaghetti from water and place in colan¬ 
der. Blanch with boiling water. Drain. Add sauce 
with grated cheese and serve. 

VARIATIONS (100 servings) 

Meat Balls with Spaghetti. 

Meat Sauce with Spaghetti. 


SPAGHETTI 


PORTION: 7 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Spaghetti 

15 lbs. 

43/4 gals. 

Salt 

4 oz. 

V2 cup 

Water 


3 gals. 



Spaghetti Creole . . . Serve boiled spaghetti with 
Creole Sauce. 

Spaghetti with Chicken Livers ... To 12 lbs. boiled 
spaghetti add 10 lbs. cooked and chopped chicken 
livers; 1 lb. butter; 6 oz. salt; 1 oz. pepper. Mix 
together just before serving. Serve with grated 
cheese. 

Suggestion for Leftovers 

Use in any recipe calling for cooked spaghetti. 


[145] 
































BOILED MACARONI, NOODLES 


NO. 205 

Start 30 minutes before serving. 

1. Add salt to water. Heat to boiling. 

2. Stir in macaroni. Reheat to boiling temperature. 
Stir while boiling begins. 

NOTE: Stir occasionally thereafter to prevent sticking. 

3. Cook about twenty minutes or until the macaroni 
is tender. Drain well. 

4. Combine with Cheese Sauce; Tomato Sauce; or 
use as desired. 

VARIATIONS (100 servings) 

Buttered Macaroni or Noodles . . . Drain well. Add 2 
lbs. (1 qt.) of melted butter. Serve with meat in 


NO. 206 MACARONI WITH TOMATOES AND CHEESE 


FIRST . . . 

♦ 

1. Shred cheese and break macaroni into 2 to 
3-inch pieces. 

THEN ... 1 hour before serving: 

2. Add macaroni slowly to boiling water; boil 10 
to 15 minutes or until tender. Drain well. 

3. Combine tomato puree, water, onions, celery 
seed, sugar, and pepper. Heat to boiling point; 
reduce heat and simmer 20 minutes. Strain. 

4. Add butter and cheese to hot tomato mixture. 
Stir until cheese is melted. 

5. Combine sauce and macaroni. 

6. Place in baking pans. Bake in moderate oven 
(350° F.) 25 minutes. 


PORTION: 1V 2 cups 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Macaroni* 

9 lbs. 

2 V 2 gals. 

Salt 

4 oz. 

Vi cup 

Water, boiling 


8 gals. 

Tomato puree 

12 lbs. 12 oz. 

2 No. 10 cans 

Water 


IV 2 gals. 

Onions, chopped 

1 lb. 

3 cups 

Celery seed 


1 tsp. 

Sugar, granulated 

12 oz. 

3 cups 

Pepper 

y 2 oz. 

5V 2 tsp. 

Butter 

12 oz. 

iy 2 cups 

Cheese, shredded 

4 lbs. 

4 qts. 


'Noodles or spaghetti may 

be substituted for 

macaroni. 


PORTION: iy 2 cups 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salt 

4 oz. 

Vi cup 

Water 


8 gals. 

Macaroni or noodles 

15y 2 lbs. 

5 gals. 



place of potatoes. 


Suggestions for Leftovers 

Macaroni Au Gratin with Corn and Bacon; Maca¬ 
roni with Buttered Crumbs, Tomato and Macaroni 
Soup. 


BOILED RICE 


No. 207 

Wash the rice thoroughly three times in clear water 
so that all the loose starch is removed. Drain. 

START . . . 30-40 minutes before serving. 

1. Have the boiling water ready in a deep sauce 
pan. Add the salt, slowly drop in the rice, so 
that boiling is not stopped. 

2. After about twelve minutes of rapid boiling- 
remove a few grains and test for softness. 

3. In order to prevent the rice from sticking to 
the pan, lift from time to time, if necessary, 
with a fork. 

4. When the rice is sufficiently cooked, turn into 
a colander or sieve. Allow hot water to run 
through the rice to wash off extra starch. 
Drain. 


PORTION: 1 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Rice 

15 lbs. 

7Vi qts. 

Salt 

12 oz. 

% cup 

Water, boiling 


6 gals. 



5. Cover with a cloth and set over a pan of hot 
water on the back of the stove or in the oven. 
Treated this way, the grains swell and are kept 
separate. 

6. Serve with melted butter. 

Suggestion for Leftovers 

Use in any recipe calling for cooked rice. 

146 ] 


! 

































BAKED RICE AND CHEESE 


NO. 208 

FIRST . . . 

1. Shred cheese. 

2. Wash rice thoroughly. 

3. Add rice to rapidly boiling salted water; boil 
15 to 20 minutes or until tender. Rinse with 
hot water. Drain well. 

4. Combine melted butter, flour, salt and mus¬ 
tard for sauce; stir until smooth. 

5. Mix milk and water ; add to roux. Heat to 
boiling point; boil about five minutes or until 
thick, stirring constantly. 

THEN ... 40 minutes before serving. 

6. Add shredded cheese; stir until cheese is 
melted. 

7. Pour melted butter over bread crumbs. 

8. Mix cheese sauce and cooked rice. 

9. Place in well greased baking pans. Sprinkle 
with buttered crumbs. Bake in moderate oven 
(350° F.) 25 to 35 minutes or until crumbs 
are brown. 


No. 209 SPANISH RICE 

FIRST . . . 

1. Chop onion and green pepper; shred cheese. 

THEN ... 45 minutes before serving: 

2. Combine tomatoes, water, onions, peppers, salt 
and pepper; heat to boiling point. 

3. Wash rice three times in clear water. Drain 
thoroughly. 

4. Add rice to tomato mixture. Cover and heat 
to boiling point; reduce heat and simmer until 
rice is tender, stirring frequently. 

5. Remove from heat; add cheese. Stir until 
cheese is melted and blended. 

NOTE: Too much heat will toughen the cheese. Watch 

it carefully. 


No. 210 fried (SAUTEED) HOMINY 

FIRST . . . 

1. Drain hominy and chop peppers and pimentos. 

THEN . . . 35 minutes before serving: 

2. Combine hominy, peppers, pimentos and salt. 

3. Fry in fat until lightly browned. 

Suggestions for Leftovers 

In combination with another vegetable, such as toma¬ 
toes, or in Vegetable Soup. 


PORTION: 3 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Hominy 

18 lbs. 

4 No. 10 cans 

Peppers, green 

iy 2 ibs. 

1 y 2 qts. 

Pimentos 

i ib. 

2% cups 

Salt 

5 oz. 

lOTbsp. 

Butter or bacon fat 

iy 2 ibs. 

1 y 2 pts. 



PORTION: 1 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Tomatoes 

25y 2 Ibs. 

4 No. 10 cans 

Water 


2 gals. 

Onions, chopped 

3 Ibs. 

4y 2 pts. 

Green pepper, chopped 

2 Ibs. 

2 qts. 

Salt 

8 oz. 

1 cup 

Pepper, white 

y 4 oz. 

% Tbsp. 

Rice, uncooked 

10 Ibs. 

5 qts. 

Cheese, American 

5 Ibs. 




Suggestions for Leftovers 

Spanish Rice can be served instead of plain rice with 
Fricassee of Veal or Lamb. 


PORTION: iy 2 cups 

- 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Rice, raw 

8 Ibs. 

4 qts. 

Salt 

8 oz. 

1 cup 

Water 


8 gals. 

Butter, melted 

4 Ibs. 

2 qts. 

Flour 

2 Ibs. 

2 qts. 

Salt 

3 oz. 

6 Tbsp. 

Mustard 

i y 2 oz. 


Milk, evaporated 

16 No. 1 cans F/ 2 gals. 

Waier for milk 


F/ 2 gals. 

Cheese 

10 Ibs. 


Butter 

iy 2 ibs. 

3 cups 

Bread crumbs, dry 

4 Ibs. 

5 qts. 


Suggestions for Leftovers 

Rice Fritters or Croquettes. 


[ 147 ] 
















































Egg and Cheese Recipes 


Eggs are valuable for their proteins, vita¬ 
mins and minerals—especially iron and cal¬ 
cium. Because of their high nutritive value, 
digestibility and ease in preparation, some 
form of eggs should always be included in 
the daily menu, either as a main dish or as 
an ingredient of sauces, salads, meat loaves 
and desserts. 

To break an egg rap on side with a keen 
edged tool at right angles to the length. If 
the egg is to be used whole (as in frying 
or poaching) or if the yolks are to be sep¬ 
arated from the whites, take care not to 
break the yolk when shell is broken. Each 
opened egg should be inspected and smelled 
for use; one bad egg will spoil an entire batch. 

To separate yolks from whites have two small 
bowls ready. Break egg open to form two 
shell cups. Over one bowl, pour the yolk from 
shell cup to shell cup until all of the white 
has dropped into the bowl. Place the yolk 
in the other bowl. 

If any part of the yolk remains in the 
white, cut out the yolk particle with the edge 
of an egg shell. (This is important, because 
egg whites will not beat up to stiffness if 
there is any particle of yolk—or fat—in the 
white.) 

Beating Egg Whites 

Adding l /g teaspoon of salt per each egg 
makes beating easier. Subtract the amount 
of salt used from the total required by the 
recipe. 

Cream of Tartar or lemon juice (*4 tea¬ 
spoon of either for each egg white) will make 
“weak” egg whites more fluffy and stable 
when they are beaten stiff. 


Slightly beaten egg white is foamy and frothy 
and full of large air bubbles. It flows easily 
and is not very white. This type is used for 
clarifying stock and for coating and thick¬ 
ening (usually together with yolk). 

Stiff foam has been beaten a little longer than 
“slightly beaten.” It is white, moist and 
glossy with small air cells. It will flow some¬ 
what if the bowl is tipped. At this stage sugar 
is added for a meringue. 

Stiffly beaten whites are very white, shiny and 
smooth. They stand up in peaks and will not 
pour. They should be beaten to this stage for 
cakes, frostings, meringues. 

Dry whites are dull looking, flaky and curdled 
due to over-beating. 

Powdered Eggs 

See Dehydrated Foods. 

How to Cook Eggs 

One basic rule should be followed in cook- 
ing eggs. Low temperatures must always be 
used because of the protein content. High 
temperatures tend to toughen the protein and 
the egg white becomes tough and less digest¬ 
ible. Such foods as custards and puddings 
with eggs as a principal ingredient may 
curdle or become watery when the protein 
has been cooked at too high a temperature. 

Cheese 

Cheese is made from the curd of milk 
and may be natural or processed. Natural 
cheese is made from milk which has been 
inoculated with a specific bacteria and sea¬ 
soned for flavor. Processed cheese is the 
natural cheese which has been pasteurized 


[1481 




(heated). There are many varieties of cheese. 
Those most commonly served aboard ship 
include: 

Cheddar—molded, English dairy cheese. Be¬ 
comes sharper with age. 

American processed—American dairy cheese 
similar to Cheddar. This cheese has been 
pasteurized. Most often used in cooking. 
Parmesan — hard Italian cheese, usually 
grated and sprinkled on soups and spaghetti. 
Swiss—a cheese with air spaces which develop 
during ripening because a special harmless 
gas-producing bacteria is added to the origi¬ 
nal milk mixture. 

Swiss processed cheese has been pasteurized. 

Cheese has many uses—as an alternate 
for, or an addition to, meat: for flavoring 
and improving the appearance of au gratin 
(French for with cheese) dishes; for dessert 
(served with crackers) or with apple pie. 


How to Cook Cheese 

CHEESE cookery is like that of eggs, as 
the protein of cheese is also toughened by 
high temperature and over-cooking. Cheese 
dishes should be cooked at a low temperature. 
This is very important to remember. Baked 
macaroni and cheese, for example, will be¬ 
come stringy and difficult to digest if cooked 
too fast, or at too high temperatures. Don’t 
blame this stringiness and indigestibility on 
the cheese, but on the cooking. Cut down oven 
temperature and increase cooking time. 

On the other hand, cheese that is grated 
and used for topping au gratin dishes may 
be browned at a high temperature without ill 
effects if it is subjected to this temperature 
for only a few minutes. In other words, if 
the temperature is high, let the cooking time 
be short; when the temperature is low, the 
cooking time may be prolonged. 


NO. 211 SHIRRED EGGS 

PORTION: 2 eggs per person 

1. Break eggs whole and place in greased muffin 

\ 

pans. 

2. Pour fat over eggs. Sprinkle with salt and pepper. 

3. Bake in moderate oven (350° F.) about 10 min¬ 
utes, or until whites are firm. 

CAUTION: Be sure to cook, to order. 


No. 212 HARD-COOKED EGGS 

PORTION: 2 eggs per person 

1. Place eggs in cooking vessel. 

2. Cover completely with boiling water. 

3. Heat to boiling temperature. 

A Cook 10 to 12 minutes. Drain. 


No. 213 POACHED EGGS 

PORTION: 2 eggs per person 

1. Grease skillet. Fill pan one-half full of boiling 
water. 

2. Add 1 teaspoon salt and 1 tablespoonful vinegar 
to each quart of water. 

3. Break eggs, carefully, into a cup. Slip into water. 
Add only enough eggs to float easily in water. 
Cover skillet. Let eggs simmer slowly. 

4. Cook about 3 to 5 minutes or until whites are set 
and yolks are covered with white film. 

5. Lift out with perforated skimmer. 

NOTE: Servo plain or with tomato sauce on freshly 
made toast or on spinach, beef hash or corned beef 
hash. 


NO. 214 FRIED EGGS 

PORTION: 2 eggs per person 

CAUTION: Start at serving time. Do not cook ahead. 

1- Heat fat on griddle or in frying pan. 

2. Break two eggs separately into cup or bowl and 
slip onto griddle or frying pan. Use several bowls 
to keep eggs broken ahead for frying. 

NOTE: Keep heat at low temperature—high tempera¬ 
tures toughen eggs. 

3. Cook until whites are done. 

4. Remove from griddle with cake turner and serve 
immediately. 

CAUTION: Be sure orders for "eggs over" are prop¬ 
erly called by messman. 


[ 149 ] 










NO. 215 STEAMER COOKING OF EGGS 

PORTION: 2 eggs per person 

1- Place eggs in steamer trays. Close steamer. Turn 
steam on full. 

2. Steam 3 to 5 minutes for soft-cooked eggs; 15 
minutes for hard-cooked eggs. 

3. Remove from steamer. Serve immediately. 

NOTE: To cool eggs quickly, plunge in cold water. 


No. 216 SOFT-BOILED EGGS 

PORTION: 2 eggs per person 

1. Place eggs in cooking vessel. 

2. Cover completely with boiling water. 

3. Cook 3 to 5 minutes, according to desired degree 
of firmness. 

4. Drain. Serve immediately. 


SCRAMBLED EGGS 


No. 217 

CAUTION: Do not prepare in large quantities. Eggs 
toughen upon standing. Cook to order. 

METHOD I.—Frying Pan 
Ten minutes before serving: 

1. Combine eggs, salt, pepper and milk. 

2. Heat fat in frying pan. Add egg mixture. 

3. Cook slowly, stirring constantly until soft but 
firm. 

NOTE: Remove eggs from heat before completely 
cooked as cooking continues for a few minutes after 
removal. 

METHOD II—Steam Table 

Place uncooked egg mixture into hot steam table pans 
15 minutes before serving. Set pans in steam table. 
Stir frequently while eggs are cooking. 

METHOD III.—Oven 

Place uncooked egg mixture in greased baking pans. 
Bake in slow oven (325° F.) about 15 to 20 minutes. 
Stir every 4 to 5 minutes until eggs are properly set. 
Remove from oven while eggs are still soft. Remem¬ 
ber that eggs will continue to cook slightly after 
removal from oven. 


PORTION: iy 2 eggs 

per person 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Eggs, whole, 
slightly beaten 


156 eggs 

Salt 

3 oz. 

6 Tbsp. 

Pepper 

Va 

Va Tbsp. 

Water 


5 qts. 

Milk, evaporated 

— 

5 qts. 

Butter or other 
fat, melted 

2 lbs., 8 oz. 

1 Va qts- 



VARIATIONS (100 servings) 


Scrambled Eggs with Diced Bacon . . . Add 10 pounds 
cooked, diced bacon to eggs before cooking. Use 
fat from cooked bacon for cooking eggs. 

Scrambled Eggs and Diced Ham . . . Add 10 pounds 
cooked, diced ham to eggs before cooking. 

Scrambled Eggs and Sausage or Luncheon Meat . . . Add 
10 pounds diced luncheon meat to eggs when 
they are partially cooked. Continue cooking until 
eggs are properly set. Stir occasionally. 

Scrambled Eggs with Spanish Sauce . . . (See Recipe 
No. 125). 


No. 218 plain 

FIRST . . . 

1. Beat eggs until yolks and white are combined; 
add seasonings and milk or water. 

THEN . . . (cook to order) 

2. Heat butter or drippings in skillet until mod¬ 
erately hot; add beaten eggs. Cook over low 
heat, shake pan and tip the skillet so that the 
uncooked mixture runs under. Do not cut 
through the mixture, but cook so that it re¬ 
mains in one large cake. 

3. When the bottom is browned and the mixture 
firm throughout, fold in half. 

4. Serve immediately plain or with sauce. 


OMELET 


PORTION: 1 

SERVINGS: 1 

INGREDIENTS 

WEIGHTS AMOUNTS 

Eggs 

2 eggs 

Salt 

- To taste 

Pepper 

To taste 

Milk or water 

- 2Tbsp. 

Butter or drippings 

- 1 Tbsp. 



[ 150 ] 




































No. 219 


CREAMED EGGS 


HRST . . . 

1- Cook eggs until hard. 

THEN ... 1 hour before serving: 

2. Scald milk. 

3- Blend fat. floor, salt and peeper to a smooth 
paste. 

4- Stir in hot milk. Heat to boiling temperature. 

5. Cook, stirring constantly, until thickened. 

6. Slice eggs in quarters. 

7. Pour sauce over eggs being careful not to 
break eggs. Mix lightly. 

CAUTION: Use fez e knife to prefer, t disco! orafion. 

8- Serve on toast or cooked rice. 

VAR A” C^S 'X servings 

Cree-ed He- and Eggs . . . Use eight pounds ham. 
cooked and cubed, in place of 51' of the eggs. 


PORTION: y 4 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Mi k, eveporcted 

12 No. 1 cons IV 2 gels. 

Water 


V /2 gels. 

Butter or other 
fat, melted 

3 lbs. 

H /2 qts- 

Hour, sifted 

iy 2 lbs. 

H /2 qts. 

Salt 

3 oz. 

6 Tbsp. 

Pepper, white 


1 tsp. 

Eggs 


150 eggs 



Suggestions for Leftovers 

Creamed Chicken with Egg or Ham: Xoodle and 
Egg Scallop. 


NO. 220 FRENCH TOAST 


NO”E: French foes' is bes~ «hen cocked fo order. 
HRST . . . 

1- Mix milk and water: add beaten eggs, salt and 
sugar. Mix well. 

THEN . .. 

2. Dip slices of bread in milk and egg mixture. 
Soak them well. 

3. Fry on grease 1. griddle until brown on one 
side. Turn and fry on other side. 

4. Serv e the slices hot with jelly, syrup, hot apple 
sauce or sprinkle with cinnamon and powdered 
sugar. 

Suggestions for Leftovers 

Use instead of toast under such items as: Creamed 
Chipped Beef: Chicken a la King; Creamed Aspara¬ 
gus. 


PORTION: 3 slices 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Milk, eveporcted 


6 qts. 13 No. 1 
cans) 

Water for milk 


6 qts. 

Eggs, slightly becten 

6 lbs. 

60 eggs 3 qts.) 

Salt 

1 oz. 

2 Tbsp. 

Sugar 

12 oz. 

114 cups 

Breed, dry, sliced 


300 slices 



[151] 































NO. 221 GRIDDLE CAKES (Wheat) 

NOTE: Griddle cakes are cooked to order. 

FIRST . . . 


1. Sift together the flour, sugar, baking powder 
and salt. 

2. Mix milk and water; add beaten eggs. 


THEN . . . 

3. Combine dry ingredients, milk and egg mix¬ 
ture and melted shortening. Stir only until 
dry and liquid ingredients are mixed and most 
of the lumps beaten out. 

4. Drop batter bv spoonfuls onto hot, greased 
griddle. Cook cakes on one side until top is 
full of bubbles. Turn and cook on other side. 

CAUTION: Turn cakes only once. Do not flatten. 

Suggestions for Leftovers 

If Griddle Cake batter is left over, use in fritters 
or in Plain Muffin mixture. 


PORTION: 4 cokes 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Flour, sifted 

15 lbs. 

15 qts. 

Sugar 

iy 2 ibs. 

3% cups 

Baking powder 

10 oz. 

% 

1% cups 

Salt 

5 oz. 

10 Tbsp. 

Milk, evaporated 

— 

IP/jNo.l cans 
(1% gals.) 

Water 


1 3 4 gals. 

Eggs, well beaten 

5 Ibs. 

50 eggs 

P'A Qts.) 

Shortening, melted 

2% Ibs. 

2Vb Pts. 



NO. 222 WELSH RAREBIT 

FIRST . . . 

1. Grate cheese. 

THEN ... 1 hour before serving: 

2. Blend flour and butter in double boiler, stir¬ 
ring constantly. Do not allow to brown. 

3. Add all other ingredients except cheese, stir¬ 
ring constantly until thickened. 

4. Add grated cheese and stir until melted. Then 
blend in slightly beaten eggs. 

5. Cook for about 3 minutes. Serve over freshly 
made toast. Garnish with paprika. 

CAUTION: Do not overcook. 

Suggestions for Leftovers 

Use with any meat, fish, poultry or vegetable to 

make an au gratin dish. 


No. 223 TOMATO RAREBIT 

FIRST.. . . 

1. Grate cheese. 

THEN ... 1 hour before serving: 

2. Blend flour and butter, stirring constantly. 

Do not allow to brown. 

3. Add all other ingredients except cheese, stir¬ 
ring constantly until thickened. 

4. Add cheese and stir until melted. 

5. Serve immediately over freshly made toast. 

Suggestions for Leftovers 

Thin with stock or hot water and use as a sauce with 
Salmon Loaf, Omelets or Croquettes. 


PORTION: 1 cup 

each 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Butter 

4 Ibs. 


Flour, sifted 

3 Ibs. 


Salt 

7 oz. 


Mustard, dry 

y 2 oz. 

2% Tbsp. 

Water 

— 

1 y 2 gals. 

Tomato puree 

3 No. 10 cans 2y 2 gals. 

Soda 


1 tsp. 

American cheese 

15 Ibs. 




PORTION: 6 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Butter or other 
fat melted 

2 Ibs. 

1 qt. 

Flour, sifted 

1 lb., 8 oz. 

P/ 2 qts. 

Salt 

1 oz. 

2 Tbsp. 

Mustard, dry 

!4 oz. 

114 Tbsp. 

Water 

12 oz. 

P/ 2 gals. 

Milk, evaporated 

12 oz. 

10 No. 1 cans 
(P/ 2 gals.) 

Eggs, beaten 

3 Ibs. 

30 eggs 

Cheese, American 

15 Ibs. 


Toast 


100 slices 



[152] 




















































1 ■ ——- 

* 

Salad Recipes 


A good salad can go a long way towards 
turning a mediocre meal into an excellent 
one. Served crisp, cold, with a tart dressing, 
salads provide a contrast in color, taste and 
texture, and actually increase the desire for 
hot foods. 

Salads are rich in vitamins and minerals 
and are simple to prepare. And with a little 
imagination, any good cook can devise inter¬ 
esting combinations of the fruits and vege¬ 
tables at his disposal. Remember, plan attrac¬ 
tive looking salads, and serve them crisp, cold 
and freshly mixed. 

Greens 

Salads may be served on greens—for ex¬ 
ample, lettuce or cabbage. To prepare, sort, 
trim, and wash greens free of sand and grit. 
If wilted, greens can be crisped by soaking 
several hours in water with one-half cup 
vinegar per gallon added, although this will 
reduce the nutritive value of the greens. If 
lettuce leaves are to be used whole, remove 
core of head and allow water to run through 
to force leaves apart. 

After cleaning, place in pans, cover with 
wax paper and damp cloth, and put in re¬ 
frigerator to chill. Greens should be placed 
on plates just prior to serving. 

Lettuce and greens will be used up early 
in a long voyage. Continue to serve salads 
without greens — planning “color" effects 
with the ingredients on hand. 

Salad Ingredients include fresh or canned 
fruits and vegetables;, whole, diced or shred¬ 
ded, sliced greens. Chill ingredients and mix 
with dressing just before serving to prevent 
dressing from wilting the salad. Use a large 
fork or spoon to mix your salads. 


Salad Dressings (cooked, French, and mayon¬ 
naise) are not especially high in nutritional 
value but their taste spells the difference 
between half-eaten salads and clean plates 
at end of meal. Follow the recipes accurately 
for perfect results. 

Cooked or boiled dressing is a sauce thick¬ 
ened with cornstarch or flour and eggs and 
made without oil. 

French dressing is a mixture of oil, acid and 
seasonings which must be beaten or shaken 
before using as oil separates when standing. 

Mayonnaise is a mixture of fat and oil held 
together by raw eggs. The oil will not sep¬ 
arate if mixture is beaten well during prep¬ 
aration and oil is added in small amounts 
only until emulsion is formed. “Breaking’’ 
or “curdling” of mayonnaise may occur be¬ 
cause of ship’s vibration or extreme changes 
in temperature. See recipe for mayonnaise. 

Commercial dressings (prepared French and 
mayonnaise) are stowed aboard our vessels 
to be used in an emergency or inter-change- 
ably with those prepared aboard ship. Oil will 
separate in the French dressing so shake well 
before using. 

Salad as a main course should contain some 
protein-rich foods, such as chicken, meat, 
fish, eggs or cheese with raw or cooked vege¬ 
tables to provide real strength-giving quali¬ 
ties to the salad. For best taste, marinate 
meat and vegetables separately in a tart 
French dressing. Combine just before 
serving. 

NOTE: Skinless vegetables purchased in tropical coun¬ 
tries should not be used in salads unless cooked first. 


[153] 




No. 224 


ADIRONDACK SALAD 


Preparation and chilling time—ly£ hours. 

1. Cook frozen peas in salted water until tender 
but not mushy. Canned peas will need no 
preparation. Drain. 

2. Cut cheese up into small cubes. 

3. Dice celery and shred lettuce. 

4. Add peas, cheese cubes, and pickles to celery 
and shredded lettuce. 

5. Mix with cooked dressing and mayonnaise. 
Chill and serve. 


PORTION: 1 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Peas, frozen, 
cooked or canned 

9 lbs. 

SV2 qts. 

(2No. lOcans) 

Cheese (American) 

2y 4 lbs. 

2 qts. 

Salt 

2 oz. 

4 Tbsp. 

Pickles, chopped fine 

3 lbs. 

4y 2 pts. 

Celery, diced, E.P. 

2 lbs. 

2 qts. 

Cooked dressing 

3 lbs. 

3 pts. 

Lettuce 

6 lbs. 

6 heads 


NO. 225 APPLE, CABBAGE AND RAISIN SALAD 


Preparation and chilling time—1 hour. 

1. Wash raisins, leave in water about 30 minutes 

to get plump. 

2. Shred cabbage fine. 

3. Wash lettuce and shred. 

4. Dice apples into squares and sprinkle 
with lemon juice to prevent discoloration. 

5. Combine raisins, apples, cabbage, salt, sugar, 
salad dressing. Mix well. Put into chill-box 
until serving time. 

6. Just before serving add shredded lettuce and 
toss together lightly. 


PORTION: 4y 2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lemon juice 

4 oz. 

y 2 cup 

Apple, diced 

12 lbs. 

3 gals. 

Raisins, seedless 

3 lbs. 

4y 2 qts. 

Cabbage, shredded 

6 lbs. 

4% gals. 

Sugar 

7 oz. 

1 cup 

Salt 

y 2 oz. 

1 Tbsp. 

Lettuce 

6 lbs. 

6 heads 

Salad dressing boiled)* 

2 lbs. 

1 qt. 


'Recipe No. 252. 


No. 226 BEET AND ONION SALAD 

Preparation and chilling time—2 hours. 

1. Slice onions and separate into rings. 

2. Drain sliced canned beets. 

3. Mix sliced beets and onions. 

4. Heat vinegar, water or beet juice, sugar, salt 
and pepper. Mix well. Allow to cool. Pour 
liquid mixture over beets and onions. Let 
stand 1 hour, mixing from time to time. 

5. Chill and serve. 

Suggestions for Leftovers 

Beet Relish or Hot Spiced Beets. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Beets, canned, drained 

20 lbs. 

i2y 2 qts. (4y 2 
No. 10 cans) 

Onions, sliced 

3 lbs. 

4y 2 qts. 

Vinegar 

4y 2 ibs. 

2y 4 qts. 

Water, or beet juice 

4y 2 lbs. 

2y 4 qts. 

Sugar, granulated 

y 2 ib. 

1 cup 

Salt 

2 oz. 

4 Tbsp. 

Pepper 

!4 oz. 

3 A Tbsp. 

' 


[154] 

































































No. 227 


CABBAGE, APPLE AND PINEAPPLE SALAD 


Preparation and chilling time— \y 2 hours. 

1. Shred cabbage. 

2. Drain sliced pineapple, cut slices into uniform 
pieces. 

3. Wash lettuce. 

4. Dice apples and sprinkle lemon juice over 
them to prevent discoloration. 

5. Combine diced apples, shredded cabbage, pine¬ 
apple pieces and salt. Mix well. 

6. Add mayonnaise or salad dressing and mix. 
Let stand for 30 minutes. 

7. Chill and serve on crisp lettuce leaf. 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lemon juice 

5 oz. 

3 or 4 lemons 
( 5 /b cup) 

Apples, diced 

6 lbs. 


Pineapple (sliced) 


1 No. 10 can 

Cabbage 

15 lbs. 

5 gals. 

Salt 

2 oz. 

% cup (4Tbsp.) 

Lettuce 

6 lbs. 

6 heads 

Mayonnaise* or 

Boiled Salad Dressing** 

4 lbs. 

2 qts. 


•Recipe No. 250. 

••Recipe No. 252. 


No. 228 CARROT AND RAISIN SALAD 

Preparation and chilling time—1 1 / 2 hours. 

1. Wash raisins and soak in water until they 
soften. 

2. Shred carrots and lettuce. 

3. Combine carrots, lettuce, raisins, mayonnaise 
and lemon juice. 

4. Chill and serve. 

VARIATIONS (100 servings) 

Carrot and Celery Salad ... 12 lbs. shredded carrots, 

5 lbs. diced celery, 6 heads lettuce cut up, 1 qt. 
mayonnaise. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Carrots 

12 lbs. 


Raisins 

5 lbs. 

4 Va qts. 

Lemon juice 

3 oz. 

6 Tbsp. 

Mayonnaise* 

2 lbs. 

1 qt. 

Lettuce 

6 lbs. 

6 heads 


•Recipe No. 250. 


NO. 229 MACARONI OR 

Preparation and chilling time—2 hours. 

1. Cook macaroni or spaghetti in salt water until 
tender. Drain and cool. 

2. Dice celery. 

3. Chop pimento. 

4. Mince onions. 

5. Coarsely cut lettuce. 

6. Cook eggs hard. Dice eggs. 

NOTE: Use table knife to prevent discoloration. 

7. Combine macaroni, celery, pimento, onions, 
lettuce and eggs. Sprinkle with salt. 

8. Add mayonnaise. Toss lightly until well 
mixed. Chill and serve. 


SPAGHETTI SALAD 


PORTION: 6 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Macaroni, raw 

4y 2 lbs. 

5 qts. 

Celery, diced 

5 lbs. 

1 !4 gals. 

Pimento 

7y 2 lbs. 

Vi (15) oz. can 

Pickle Relish 

1 lb. 

3 cups 

Onions, minced 

4 oz. 

3 4 cup 

Lettuce, cut 

4 lbs. 

4 heads 

Eggs, diced* 

3 lbs. 

Vi gal. 

Salt 

2 oz. 

4 Tbsp. 

Mayonnaise** 

2V 2 lbs. 

1 % qts. 


•Three lbs. of diced cooked 
used in place of eggs. 
“Recipe No. 250. 

beef, veal, ham or seafood may be 


[155] 














































CHICKEN SALAD 


NO. 230 

FIRST . . . 

1. Remove chicken meat from carcass and dice. 

2. Clean and dice celery, squeeze lemon juice. 

THEN . . . One hour before serving: 

3. Combine diced chicken, celery, salt, lemon 
juice and mayonnaise* 

4. Toss together lightly until well mixed. 

5. Cover and return to chill-box and chill thor¬ 
oughly before serving. 

6. Mold with a round cup and serve on lettuce 
leaf. Garnish with strips of pimento or 
sprinkle lightly with paprika. 

VARIATIONS (100 servings) 

Veal Salad or Ham Salad . . . Substitute 14 pounds of cooked diced veal or ham for chicken meat. 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chicken, cooked, 
diced to y 2 " pieces 

65 lbs. A.P. 
14 lbs. E.P. 

3 gals. 

Celery, diced 
to !4" pieces 

12 lbs. 

3 gals. 

Salt 

4 oz. 

V 2 cup 

Lemon Juice 

V/i lbs. 

3 cups (16-19 
lemons) 

Mayonnaise* 

5 lbs., 10 oz. 3qts. 

Lettuce 

6 lbs. 

6 heads 

. *Recipe No. 250. 


No. 231 CHOPPED RAW VEGETABLES 


Preparation and chilling time—1^4 hours. 

1. Shred cabbage fine. 

2. Dice carrots. 

3. Shred turnips. 

4. Peel and dice cucumbers. 

5. Shred lettuce. 

6. Combine shredded cabbage, turnips, diced 
carrots and cucumbers. Add salt, pepper and 
toss lightly together with French dressing. 

7. Add shredded lettuce last. Mix. Chill and 
serve. 


No. 232 CHICKEN AND VEGETABLE SALAD 

Preparation and chilling time—5 hours. 

1. Cook fowl. When cool, cube. 

2. Wash lettuce. 

3. Dice celery. 

4. Cook peas if fresh or frozen. Drain and cool. 

5. Cook carrots if fresh or frozen. Drain and 
cool. Dice. 

6. Combine chicken, celery and vegetables. 

7. Sprinkle with salt and pepper. 

8. Mix lightly and add mayonnaise and lemon 
juice. Chill and serve. 

VARIATIONS (100 servings) 

Veal and Vegetable Salad ... 12 lbs. of cooked 
veal, or cooked veal and ham may be used in 
place of chicken. 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Fowl, cooked, cubed** 

12 lbs. 


Lettuce 

6 lbs. 

6 heads 

Celery, diced 

3 lbs. 

3 qts. 

Peas (fresh, 
frozen, canned)** 

3 lbs. 

2 qts. 

(% No. lOcan) 

Carrots, diced (fresh, 
frozen, canned)** 

3 lbs. 

4 V 2 qts. 

Salt 

4 oz. 

Vi cup 

Pepper 

2 oz. 

7 Tbsp. 

Lemon juice 


1 cup 

Mayonnaise* 

3 lbs. 

1 Vi qts. 


•Recipe No. 250. 

**May be leftovers. 


PORTION: 41/2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cabbage 

10 lbs. 


Carrots 

5 lbs. 


Turnips 

3 lbs. 


Cucumbers 

3 lbs. 


Salt 

iy 2 oz. 

3 Tbsp. 

Pepper 

% OZ. 

3/4 Tbsp. 

French dressing* 

iy 2 ibs. 

1 qt. 

Lettuce 

6 lbs. 

6 heads 


•Recipe No. 255. 


[ 156] 



















































NO. 233 COOKED VEGETABLE SALAD 

Preparation and chilling time—2 hours. 

1. Cook vegetables separately or use canned 
vegetables. 

2. Drain and chill. 

3. Wash lettuce. Shred. 

4. Mix all chilled vegetables. 

5. Add salt and toss lightly together with French 
dressing. 

6. Chill and serve. 

Suggestions for Leftovers 

Wash off Salad Dressing. Vegetable can be used in 
Vegetable Soup or Scalloped Vegetables. 


PORTION: 4y 2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Peas, cooked 

5 lbs. 

3% qts- (1% 

No. 10 cans) 

Carrots, cooked diced 

8 lbs. 

6 qts. 

Turnips, cooked diced 

5 lbs. 

3% qts. 

String beans, cooked, cut 

6 lbs. 

4% qts. 

Salt 

Vi oz- 

1 Tbsp. * 

Lettuce 

3 lbs. 

3 heads 

French or other dressing 

P/ 2 lbs. 

l qt- 



No. 234 HOT SLAW WITH BACON 

Preparation time—1)4 hours. 

1. Shred cabbage. 

2. Chop onions fine. 

3. Dice bacon and fry crisp. Drain on paper. 

4. Fry onions in bacon fat. Add vinegar (slowly 
because adding cold liquid to hot fat will 
cause spattering), sugar and salt. Heat to 
boiling. Simmer for five minutes. Cool. 

5. Add diced bacon and mix well. 

6. Pour onion mix over cabbage before serving. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Bacon, diced 

3 lbs. 

6 cups 

Onions, chopped 

iy 2 lbs. 

41/2 cups 

Vinegar 

1 lb. 

2 cups 

Sugar, granulated 

12 oz. 

1 % cups 

Salt 

1 oz. 

2 Tbsp. 

Cabbage, shredded 

21 lbs. 

6 gals. 


COLE SLAW 


No. 235 

Preparation and chilling time-—1)4 hours. 

1. Shred cabbage. 

2. Mince onions. 

3. Dice green peppers. 

4. Combine cabbage, onions and green peppers. 

5. Sprinkle with salt. 

6. Add mayonnaise 30 minutes before serving. 

7. Toss lightly until well mixed. Chill and serve. 

NOTE: Diced o ranges, grapefruit, pears, apples, pine¬ 
apple or peaches may be added to vary. Cole slaw, 

NO. 236 

Preparation and chilling time—1)4 hours. 

1. Prepare boiled salad dressing. 

2. Shred cabbage. 

3. Pour hot salad dressing over cabbage. 

4. Add salt; mix well. 

5. Chill before serving. 


PORTION: 34 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cabbage, shredded 

20 lbs. 

6 gals. 

Onions, minced 

5 oz. 

1 cup 

Green peppers, diced* 

1 lb. 

1 qt. 

Salt 

2 oz. 

4 Tbsp. 

Mayonnaise** 

4 lbs. 

2 qts. 

‘Optional. 

••Recipe No. 250. 


diced celery, chopped tomatoes, shredded carrots or 
diced cucumber also may be used. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Boiled Salad Dressing 

4 lbs. 

1 gal. 

Cabbage, shredded 

20 lbs. 

6 gals. 

Salt 

1 Vi oz. 

3 Tbsp. 



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TOMATO ASPIC 


No. 243 


Preparation and chilling time—3 hours. 

1. Mince onions, dice celery in inch cubes. 

2. Soak gelatin in cold water and dissolve over 
hot water. 

3. Coofc tomato juice, onion and bay leaves 20 
minutes. Strain. 

4. Add dissolved gelatin, sugar, salt, paprika and 
vinegar to tomato liquid. Chill in shallow pan. 

5. When mixture begins to congeal add diced 
celery. Chill until firm. 

6. Cut into squares. 

VARIATIONS (100 servings) 

Tomato Aspic with Cheese . . . Add 3 lbs. of cottage 

or cream cheese to aspic just before set- 


PORTION: 41/2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Tomato juice 

22 lbs. 

2 V 2 gals. 

Salt 

2 oz. 

4 Tbsp. 

Vinegar 

Vi lb. 

1 cup 

Paprika 

1 oz. 

33/4 Tbsp. 

Onions, diced 

1 lb. 

3 cups 

Celery, diced 

2 lbs. 

2 qts. 

Water, cold 


Wi qts. 

Gelatin (plain) 

10% oz. 

2 cups 

Lettuce 

6 lbs. 

6 heads 

Bay leaves 


8 leaves 

Sugar 

6 oz. 

% cup 


No. 244 TOMATO AND LETTUCE SALAD 

Preparation and chilling time—1 hour. 

1. Wash lettuce. 

2. Wash and slice tomatoes in thin slices. 

3. Arrange 3 thin slices of tomato on leaf of 
lettuce. 

4. Chill and serve with mayonnaise or other 
dressings. ' 

NOTE: Do not serve tomato ends. Reserve for stock 
pot. 

Suggestions for Leftovers: Use tomatoes in soups, sauces or in combination with another vegetable. 


PORTION: 4’/ 2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lettuce 

6 lbs. 

6 heads 

Tomatoes, ripe 

20 lbs. 


Mayonnaise* or 

French dressing** 

3 lbs. 

2 qts. 

‘Recipe No. 250. 

“Recipe No. 255. 


NO. 245 PERFECTION SALAD 


Preparation and chilling time—3 hours. 

1. Dissolve flavored gelatin in hot water. Stir 
in cold water. Chill until slightly thickened. 

2. Dice celery in Y -inch cubes. 

3. Chop cabbage fine. 

4. Chop carrots fine. 

5. Chop green peppers fine. 

6. Mix together celery, cabbage, carrots, peppers, 
vinegar and salt. 

7. Stir vegetable mixture into thickened gelatin. 

8. Pour into shallow pans. Chill until firm. 

9. Cut into 2 p 2 -inch squares. Chill and serve on 
crisp lettuce with mayonnaise. 


PORTION: 41/2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Gelatin (Lemon flavor)* 

3 lbs., 4 oz. 

5 pts. 

(10y 2 CLAPS) 

Water (hot) 

— 

1 gal. 

Water (cold) 


V/i qts. 

Celery, diced 

3 lbs. 

3 qts. 

Cabbage, shredded 

3 lbs. 

4 qts. 

Carrots, diced 

12 oz. 

2% cups 

Peppers, finely chopped 

** 12 oz. 

3 cups 

Vinegar 

1 y 2 ibs. 

1 Vi Pts. 

Salt 

Vi oz. 

1 Tbsp. 

Lettuce 

6 Ibs. 

6 heads 

Mayonnaise*** 

4 Ibs. 

2 qts. 

‘Orange flavored gelatin 
“Optional. 

‘“Recipe No. 250. 

may be used. 



[160] 
















































POTATO SALAD 


No. 246 

Preparation and chilling time— 2]/ 2 hours. 

1. Cook potatoes in skins; peel and slice while 
warm. 

2. Dice celery. 

3. Mince onions. 

4. Hard cook eggs and chop. 

NOTE: Use table knife to prevent discoloration. 

5. Spread layer of potatoes in bottom of shallow 
baking pan. 

6. Mix salt, pepper, celery seed, vinegar and 
salad oil together; sprinkle over sliced pota¬ 
toes in bottom of baking pan. Repeat, filling 
pan with alternating layers of potatoes and oil 
mixture. Allow to stand 1 hour. 

7. Combine celery, onions, eggs and mayonnaise. 

8. Add to potatoes ; mix well. 

9. Chill and serve on crisp lettuce leaves. 

NOTE: Paprika may be sprinkled lightly over potato salad for garnish. 


PORTION: 6 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, E.P., freshly 
boiled* 

25 lbs. 


Salt 

6 oz. 

% cup 

Pepper 

!4 oz. 

% Tbsp. 

Salad Oil 

3 /4 lb. 

% Pt- 

Vinegar 

Vi lb- 

Vi Pf- 

Celery seed 

i y 2 oz. 

9 Tbsp. 

Celery, diced 

4 lbs. 

4 qts. 

Onions, minced 

Vi lb. 

1 Vi cups 

Eggs 

ZVi lbs. 

36 eggs 

Mayonnaise** 

4 lbs. 

2 qt. 

Lettuce 

6 lbs. 

6 heads 

•Approximately 30 lbs. A.P. 
25 lbs. E.P. potatoes. 

••Recipe No. 250. 

potatoes will 

be needed to yield 


No. 247 HOT POTATO SALAD 


Preparation time —\ l / 2 hours. 

1. Cook potatoes in skins, peel while hot. 

2. Mince onions. 

3. Dice bacon. 

4. Slice potatoes crosswise into thin slices. Add 
chopped onions. 

5. Fry bacon until crisp, remove from fat. Add 
bacon to potatoes; mix well. 

6. Combine bacon fat, water, vinegar, and salt. 
Heat to boiling point: pour over potato mix¬ 
ture ; mix well. 

7. Place salad in oven and allow to remain 15 
minutes before serving. 

VARIATIONS (100 servings) 

Hot Potato Salad No. 2 ... 1 lb. of chopped green 


PORTION: 6 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Potatoes, E.P., 
freshly boiled* 

25 lbs. 


Onions, diced 

Vi lb. 

1 Vi cups 

Bacon 

3 lbs. 


Water 


1 Vi pte. 

Vinegar 

3 lbs. 

l Vi qts- 

Salt 

2 oz. 

4 Tbsp. 


•Approximately 30 lbs. A.P. 
25 lbs. E.P. potatoes. 

potatoes will 

be needed to yield 


peppers, 4 lbs. diced celery. Add peppers and 
celery to potato and onion mixture for variation. 


No. 248 lima bean 

Preparation and chilling time—2p2 hours. 

1. Cook lima beans until tender, but not mushy. 

2. Dice celery and add to beans. 

3. Marinate the celery and beans in French 
dressing for 1 hour. Drain and mix with 
pickle relish. 

4. Chill and serve on shredded lettuce and gar¬ 
nish with Horseradish Mayonnaise or pre¬ 
pared mustard. 

Suggestions for Leftovers: Wash dressing off lima beans and use as Lima Beans Creole. 

[161] 


SALAD 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Lima beans (raw) 

5 lbs. 

3 qts. 

Salt 

4 oz. 

Vi cup 

Celery diced 

4 lbs. 

4 qts. 

Chopped pickle relish 

1 lb. 

3 cups 

Lettuce 

6 lbs. 

6 heads 

French dressing 

2 lbs. 

1 qt. 



































































No. 249 


SALMON OR TUNA FISH SALAD 


FIRST . . . 

1. Flake and remove any bone or skin that might 
be m the salmon or tuna. 

2. Dice celery. 

THEN ... 1^4 hours before serving: 

3. Combine salmon or tuna with pickles and 
celery. 

4. Combine seasonings with mayonnaise and 
pour over celery and fish ; toss together lightly. 

5. Return to chill-box until serving time. 

6. Serve on lettuce. If desired, add hard boiled 
eggs as a garnish. 

Handling Leftovers 

Chill, offer for service within 48 hours. 


PORTION 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salmon or tuna, flaked, 
canned or cooked* 

15 lbs. 


Celery, diced 

8 lbs. 

2 gals. 

Pickle, sweet chopped 

y 2 ib. 

IV 2 cup 

Mustard 

!4 OZ. 

4 tsp. 

Salt 

2 oz. 

4 Tbsp. 

Mayonnaise 

2 lbs. 

1 qt. 

Lemon juice 

4 oz. 

i y 2 cups 

Eggs, hard boiled** 


24 eggs 


‘Other fish such as halibut, 
fish may be substituted. 
“Optional. 

haddock, cod. 

crab or any firm white 


NO. 250 MAYONNAISE 


Preparation time — 1 / 2 hour. 

1. Every utensil used should be chilled or cooled. 

2. Break eggs into mixing bowl, add salt, sugar 
and mustard. 

3. Beat together until thoroughly mixed. 

4. Begin dropping the oil into the eggs and 
seasoning, stirring constantly putting in only 
a few drops at a time at first. 

5. Then add oil in a fine stream, beating con¬ 
stantly. Increase rate of adding oil as mayon¬ 
naise emulsion builds up or, in other words, as 
it begins to thicken. 

6. Add small amount of vinegar if necessary 
during addition of oil to keep emulsion from 
breaking. Add remaining vinegar after all oil 
has been added. 

NOTE: Be careful no/ to use too much vinegar, as this 
makes mayonnaise thin. If mayonnaise should curdle, 
break one egg into a bowl and slowly add mixture, 
beating vigorously. 

VARIATIONS 

The following dressings can be used on any appe¬ 
tizer, vegetable or fruit. The basic recipe above for 
MAYONNAISE yields 1 gal. For every one quart 
of mayonnaise, add the following ingredients accord¬ 
ing to the variation desired. 

Appetizer Dressing . . . Add 1 cup chili sauce; 1 

tsp. Worcestershire sauce; 1 tsp. horseradish; 2 

minced pickles; 1 stalk minced celery; 1 Tbsp. 

minced chives and 2 Tbsp. minced parsley. 


YIELD: 1 gal. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salt 

iy 2 oz. 

3 Tbsp. 

Dry mustard 

Vi oz. 

2y 2 Tbsp. 

Eggs 

, 

10 (2 cups) 

Oil, salad 

7y 2 lbs. 

4 qts. 

Vinegar 

8 oz. 

1 cup 

Sugar 

2 oz. 

Va cup 



Chiffonade Dressing . . . Add 2 Tbsp. each of minced 
red and green pepper and 1 Tbsp. each of 
chopped olives and sweet pickles and 1 tsp. pre¬ 
pared horseradish. 

Cottage Cheese Dressing . . . Add Y$ cup cottage 
cheese and mix well. 

Cranberry Dressing . . . Add 1 cup minced cran¬ 
berries. 

Cream Cheese Dressing . . . Add 3 oz. cream cheese, 
1 Tbsp. lemon juice and mix well. 

Curry Dressing . . . Add 1 tsp. curry powder and ]/i 
clove of garlic minced. 

Horseradish Dressing . . . Add 4 Tbsp. of horseradish 
and 4 drops tabasco sauce. 

Fruit Dressing . . . Add 3 Tbsp. of fruit juice, >4 
cup XXXX (Confectioner’s) sugar, *4 cup evap. 
milk. 

Garlic Dressing . . . Add 1 cup garlic French dressing 
well shaken. 


[162] 


f Con’t. next Pape] 






























Jelly Dressing . . . Add 1 cup strained currant jelly 
and y 2 cup evap. milk. 

Lemon Dressing . . . Add cup XXXX (Confection¬ 
er’s) sugar, y A cup lemon juice, dash of salt, 
Yz cup evap. milk. 

Olive Dressing . . . Add Y$ cup chopped olives. 

Roquefort or Blue Cheese Dressing . Add 2 oz. of 

Roquefort or Blue cheese, mashed and 1 tsp. 
lemon juice. 

Sea Food Dressing . . . Add 1 cup chili sauce, 3 hard 
cooked eggs, chopped, 2 sweet pickles, minced. 
Yz cup chopped ripe olives, % lb. of shredded 
crabmeat, lobster or shrimp. 


Thousand Island Dressing . . . Add 2 pts. chili sauce, 
1 lb. chopped green peppers, 2 Tbsp. chopped 
parsley, 2 oz. chopped onions, y 2 tsp. Worcester¬ 
shire sauce and 1 hard cooked egg. 

Russian Dressing . . . Add 2 pts. chili sauce, 1 lb. 
chopped beets or pimento and Yz tsp. Worcester¬ 
shire sauce. 

Ham Dressing . . . Add 1 cup tomato juice and Yz cup 
chopped ham. 

Celery Mayonnaise . . . Add 2 cups of chopped celery 
and Y\ CU P °f diced Green Peppers. 

Orange Mayonnaise . . . Add 1 cup of orange juice 
and 2 Tbsp. grated orange rind. 


NO. 251 EGGLESS MAYONNAISE 

Preparation and chilling time— Yz hour. 

1. Mix dry ingredients in a mixing bowl and add 
Y of the milk. 

NOTE: Be sure milk is cold. 

2. Beat vigorously. 

3. Add oil a little at a time, beat thoroughly af¬ 
ter each addition. 

4. When mixture begins to thicken slightly, add 
vinegar or lemon juice alternately with oil. 
beating vigorously after each addition. 

5. Add remainder of the milk and beat thor¬ 
oughly. 


YIELD: 1 gal. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Sugar 

1 Vi oz. 

3 Tbsp. 

Dry mustard 


2 V 2 tsp. 

Salt 

3 / 4 oz. 

1 1/2 Tbsp. 

Paprika 


2y 2 tsp. 

Milk, evaporated, cold 


3y 2 cups 

Salad oil, cold 

43/ 4 lbs. 

2 y 2 qts. 

Vinegar or lemon juice 


1 % cups 



No. 252 BOILED SALAD DRESSING 


Preparation and chilling time —Yz hour. 

1. Blend salt, mustard, flour and sugar. 

2. Add beaten eggs. Mix well, then add milk and 
melted butter. 

3. Cook over boiling water about 10 minutes or 
until mixture thickens, stirring constantly. 

4. Cool. Stir in vinegar slowly. 

VARIATIONS 

Cole Slaw Dressing . . . Add Yz cup prepared mustard 
to 1 qt. of cooled dressing in above recipe. 
Peanut Butter Dressing . . . (for fresh bananas, 
peaches, pears). Add *4 pint of peanut butter 
to 1 qt. of the cooled dressing. 

Savory Dressing . . . (for meat and fish salads). Add 
1 cup pickle relish or chopped sweet pickles, to 
1 qt. of the cooked salad dressing. 


YIELD: 1 gal. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salt 

3 oz. 

6 Tbsp. 

Dry mustard 

Vi OZ. 

2Vi Tbsp. 

Flour 

4 oz. 

1 cup 

Sugar 

Vi lb. 

1 cup 

Eggs 


7 eggs or 1 y 2 
cups 

Milk, evaporated 


2 qts. 

Butter, melted 

4 oz. 

Vi cup 

Vinegar or lemon juice 


2 pts. 



[163] 













































HOT BACON DRESSING 


NO. 253 

Preparation time—30 minutes. 

1. Chop onions. 

2. Dice bacon and fry with onions until bacon 
is crisp and onions clear. Drain off fat and 
reserve. 

3. Combine water and vinegar. Heat to boiling 
temperature. Add sugar, salt, and pepper. 

4. Blend fat and flour to a smooth paste. 

5. Stir paste into hot liquid. Heat to boiling 
temperature, stirring constantly. 

6. Simmer about 10 minutes or until slightly 
thickened. Add onion and bacon. 

7. Add while hot to salad just before serving. 


YIELD: 1 gal. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Onions, chopped 

1 lb. 

3 cups 

Bacon, diced, cooked 

2 lbs. 

3 cups 

Water 


1 y 2 qts. 

Vinegar 


1 y 2 qts. 

Sugar 

114 lbs. 

2 y 2 cups 

Salt 

y 2 oz. 

1 Tbsp. 

Pepper 


1 tsp. 

Flour 

6 oz. 

i y 2 cups 



No. 254 SOUR CREAM DRESSING 


Preparation and chilling time—15 minutes. 

1. Combine milk, sugar and salt. 

2. Add vinegar, gradually, stirring briskly with 
a wire whip until well blended and sugar is 
dissolved. Add y 2 tsp. Paprika or Dry Mus¬ 
tard or J4 tsp. Pepper if desired. 

3. Serve cold on slaws or on green salads. 


YIELD: 1 gal. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Milk, evaporated 


7-1 4y 2 oz. cans 
(2 7 / 8 qts.) 

Sugar 

1 lb. 

2 cups 

Salt 

2% oz. 

2y 2 Tbsp. 

Vinegar 


1 qt. 

Paprika* 


y 2 tsp. 

Mustard* 


y 2 tsp. 

Pepper* 


!4 tsp. 


“Optional. 


No. 255 


TART FRENCH DRESSING 


Preparation and chilling time—15 minutes. 

1. Mix together salt, mustard, paprika, and vine¬ 
gar. 

2. Add oil to above mixture and whip. 

3. Store in chill-box. 

4. Shake well before serving. 

VARIATION 

Creamy French Dressing . . . Add to the above recipe 
2 cups egg yolk, lightly beaten. Mix together salt, 
egg yolk, mustard, paprika and vinegar. Add oil 
to mixture and whip. 


YIELD: 1 gal. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salt 

2 oz. 

!4 cup 

Mustard (dry) 

1 oz. 

5 Tbsp. 

Paprika 

y 2 oz. 

2 Tbsp. 

Salad oil 

6 lbs. 

3 qts. 

Vinegar 


1 qt. 



[164] 











































































No. 256 


TASTY FRENCH DRESSING 


Preparation time—20 minutes. 

1. Mix together salt, sugar, mustard and paprika. 

2. Add oil, vinegar, garlic, cloves, onion juice 
and Worcestershire Sauce. 

3. Beat until mixture is well blended. Remove 
garlic cloves. 

4. Chill thoroughly. Beat and shake well just 
before using. 

VARIATIONS 

The following dressings can be used with any vege¬ 
table or fruit salad for variety. The basic recipe for 
Tasty French Dressing yields 1 gal. For every one 
quart of Tasty French Dressing, add the following 
ingredients according to the variation desired. 

Olive French Dressing . . . Add J4 cup chopped olives, 
ripe or green. 

Chiffonade . . . Add 1 34 chopped hard-cooked eggs; 
2 or. chopped green peppers; 34 can pimento 
chopped; y 2 Tbsp. chopped parsley. 

Cottage Cheese Dressing . . . Add 5 Tbsp. cottage 
cheese and 2 Tbsp. chopped chives. 

Garlic Dressing . . . Rub bowl with crushed clove of 
garlic. 

Horseradish Dressing . . . Add 1 tsp. horseradish. 
Mustard Dressing . . . To 1 qt. Garlic French Dressing 
add 1 Tbsp. prepared mustard. 


YIELD: 1 gal. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Salt 

2 oz. 

4 Tbsp. 

Sugar 

3 oz. 

6 Tbsp. 

Paprika 

%oz. 

3 Tbsp. 

Mustard, dry 

% oz. 

3 Tbsp. 

Worcestershire Sauce 1 oz. 

3 Tbsp. 

Garlic 


3 cloves 

Juice of 2 onions 


3 Tbsp. 

Salad oil 

5V 2 lbs. 

sy 2 pts. 

Vinegar 

3 lbs. 

3 pts. 



Roquefort Dressing . . . Add Ya cup soft Roquefort 
cheese, crumbled first and creamed with A cup 
of French Dressing. 

Tomato Dressing . . . Add 2 cups tomato juice; 34 
clove of garlic minced; and 34 cup XXXX 
(Confectioner's) sugar. 

Catsup French Dressing . . . Add 1 cup tomato catsup. 

Cheese and Egg Dressing . . . Add 2 Tbsp. chopped 
parsley, 2 Tbsp. chopped pimento, ]/ 2 cup of 
chopped American cheddar cheese and 2 hard 
cooked eggs. 



[165] 




























Fruits should be used frequently on the 
menu. They furnish important food essen¬ 
tials and also add variety, color and refresh¬ 
ing flavor to the meal. Fruits fit into all three 
meals of the day. They can be served at 
breakfast, alone as a juice or in combination 
with cereal. For dinner or supper, they may 
be used as a first course appetizer, as a juice, 
a salad or dessert. Fruit compotes, made of 
a combination of two or three cooked fruits, 
make a pleasing light dessert for the main 
meal of the day. 

Fruits contain little protein and little fat, 
but are high in energy value because of their 
sugar or carbohydrate content. They also 
contain vitamins and very valuable mineral 
salts. 

Fruits are supplied in the fresh state or 
quick-frozen, canned, dried or dehydrated. 

Dried (or evaporated) fruits have had 
part of the water removed. Dried fruits are 
used for sauces, fillings, pies, muffins, cakes, 
puddings, salads and may be served in stewed 
form. Prunes, apricots, peaches, dates, pears, 
figs, raisins, lemon peel and currants are 
some of the varieties. 

Dehydrated fruits have had almost all of 
the moisture removed. When using dehy¬ 
drated fruits, follow reconstitution directions 
carefully. 

Fresh Fruits 

Wash all fresh fruits thoroughly to re¬ 
move any insect sprays which might be 
present. If possible, pare fresh fruits imme¬ 
diately before using. When pared and left in 
contact with the air, some fresh fruits be¬ 
come discolored. Discoloration may be par¬ 


tially prevented by covering the fruit with a 
thin syrup or lemon juice until ready for use. 

Apples: Serve raw and whole for dessert; 
sliced or cubed in salads or fruit cocktail; 
baked, stewed, or as applesauce for dessert. 
Leave skin on raw apples if it is tender. 

Bananas: Serve whole or sliced for break¬ 
fast, dessert, salads or fruit cocktail. Peel 
and slice bananas just before using to prevent 
discoloration. 

Berries: Wash and drain; handle carefully 
to avoid crushing. Serve raw for breakfast 
or dessert; sugared or cooked in shortcake 
and cooked in cobblers or pies. 

Dates: Wash and remove pits. Serve on 
cereals or chopped in cakes, cookies or pud¬ 
dings. 

Grapes: Wash. Serve raw in bunches; if 
firm, slice, seed and serve in salads or fruit 
cocktail. 

Grapefruit: Cut into halves crosswise; cut 
around rind to loosen pulp; remove seeds and 
loosen pulp from each section with a knife. 
Serve raw for breakfast or dessert; baked or 
oven-broiled at low temperature with sugar 
or honey for dessert. Pare and remove each 
section of pulp by cutting carefully between 
membranes for salads. 

Lemons: Cut into halves; squeeze juice for 
use in fruit drinks, pies or puddings. Slice 
or cut into eighths lengthwise for use in tea. 
Melons: Cut into halves or quarters; remove 
seeds. Serve for breakfast or dessert. Slice 
and pare or remove pulp and shape into balls 
for salads or fruit cocktail. 

Oranges: Serve whole, cut into halves or 
pared; sliced and segmented for breakfast, 


[ 166] 








dessert, salads or fruit cocktail. Cut into 
halves, squeeze juice for use in fruit drinks 
or desserts. 

Peaches: Serve raw and whole or peeled, 
stoned and sliced, for dessert; sugared in 
shortcake: cooked in cobblers or pies. Peel 
and slice peaches just before using to prevent 
discoloration. 

Pears: Serve raw, whole or pared, sliced and 
cored for breakfast or dessert; stewed with 
sugar, cinnamon, cloves or lemon. 

Pineapple: Pare pineapple with long, sharp 
knife beginning at top and cutting down. 
Remove eyes with pointed knife: slice, serve 
for dessert, salads or fruit cocktail. Shred 
pineapple by cutting in slices before paring. 
Plums: Serve raw and whole: stewed with 
sugar for sauce or pies. 


Rhubarb: Serve stewed or baked with sugar 
for breakfast, dessert or in pies. 
Watermelons: Serve sliced and cut in large 
wedge-shaped pieces for dessert. 

Canned Fruits 

The recipes that follow specify when 
canned fruits are to be used. 

Dried Fruits 

Complete instructions for cooking dried 
apples, apricots, figs, peaches, pears and 
prunes are given on page 169. 

Dehydrated Fruits 

See Dehydrated Foods in Index for recipes 
using dehydrated fruits, or look in Index 
under name of dish to be prepared. 


NO. 257 ESCALLOPED APPLES 


FIRST . . . 

1. Peel and core apples, cut into quarters or 

eighths. Mix sugar, nutmeg, salt, butter and 
crumbs together. t 

THEN . . . \y± hours before serving: 

2. Cover bottoms of greased baking pans with 
layer of crumbs. 

3. Place apples and crumb mixture in alternate 
layers with bread crumb layer on top. 

4. Combine lemon juice and water or fruit juice. 
Pour over apples. 

5. Bake in moderate oven (350° F.) \]/\ to ljd 
hours. 

NOTE: Serve with meats or as a dessert. 


PORTION: % cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Apples, A.P. 

30 lbs. 


Bread crumbs, soft 

2 lbs., 12 oz. 1V 2 gals. 

Sugar, brown 

1 lb. 4 oz. 

3% cups 

Nutmeg 

V 2 oz. 

l%Tbsp. 

Salt 

Vi oz. 

1 Tbsp. 

Butter, melted 

2 lbs. 

1 at. 

Lemon juice 


1 pt. (8 lemons) 

Water or fruit juice 


1 % gals. 



No. 258 BAKED APPLE RINGS 


FIRST . . . 

1. Wash and core apples. Slice in rings Jd inch 
thick. Arrange slightly overlapping, in greased 
baking pans. 

THEN ... 1 hour before serving: 

2. Stir fat and sugar into water until sugar is 
dissolved. Pour over apples. 

3. Bake in moderate oven (350° F.) 30 to 40 
minutes or until tender. Baste apples with 
syrup occasionally. 


PORTION: 4 rings (approx. 4>Vi oz.) 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Apples, medium-size, A.P. 

35 lbs. 


Butter or other fat, melted 

iy 2 ibs. 

1 y 2 pts. 

Sugar, brown 

2 y 2 ibs. 

1 % qts. 

Water, boiling 


1 pt. 



NOTE: Serve with meats, using one ring as garnish. 


[167] 



































BAKED APPLES 


NO. 259 

FIRST . . . 

1. Wash and core apples. Around top of apple 
pare off Y\’ band of skin to allow for expan¬ 
sion of apple. Place in baking pans. 

2. Stir sugar, salt and cinnamon into water until 
sugar is dissolved. Pour over apples. 

THEN . . . 1 hours before serving: 

3. Bake in moderate oven (350° F.) 1 to 1 ]/z 
hours. 

4. Baste with syrup several times during cook¬ 
ing. Add more water if necessary. 

NOTE: Cover if apples begin fo brown before being 

thoroughly done. 

5. Serve with Hard Sauce. 

VARIATIONS (100 servings) 

Stuffed Baked Apples . . . Before baking, stuff apples 


PORTION: 1 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Apples, size 100, A.P. 


100 

Sugar 

7 lbs. 

3 4 gal. 

Salt 


2 tsp. 

Cinnamon 


2 tsp. 

Water 


2 V 2 qts. 



with a mixture of 2 lbs., 12 oz. ()4 gallon) 
chopped pitted dates and 1 lb., 8 oz. (1)4 quarts) 
chopped nut meats. 


Suggestions for Leftovers 

Cut into quarters and use as garnish for Baked Ham, 
Sausage or Roast Fresh Pork. 


NO. 260 APPLESAUCE 

FIRST . . . 

1. Wash and core apples. Cut in quarters. 

2. Place in cooking vessel. Add enough water to 
prevent sticking. 

THEN ... 1 hour before serving: 

3. Cook 45 to 60 minutes or until tender. Peel 
and mash or press through fine sieve. 

4. Stir in sugar. 

5. Add lemon juice. 

NOTE: Do not overcook apples as they may become 
discolored. 

6. Serve hot or cold. 


PORTION: 5 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Apples, fresh, A.P.* 

48 lbs. 


Water 


small amount 

Sugar 

6 lbs. 

% gal. 

Lemon juice 


3 A cup 
(3 lemons) 


* 6 No. 10 cans (4 3 4 gals 

.) applesauce may 

be used in place of 

48 pounds apples, A.P. 

Begin with step 5. 



VARIATIONS (100 servings) 

Spiced Applesauce . . . Add ounce (3 tablespoons) 


cinnamon and ounce (2 tablespoons) ground 
cloves to hot applesauce. Serve hot or cold. 


NO. 261 BAKED RHUBARB 

FIRST . . . 

1. Remove rhubarb leaves, cut off root end. Do 
not peel. Wash stalks. Cut in 1-inch pieces. 

THEN ... 15 minutes before serving: 

2. Place in baking pans. 

3. Stir salt and sugar into water. Pour over 
rhubarb. 

4. Bake in moderate oven (350 c F.) 5 to 10 
minutes or until tender. 

NOTE: Over-baking will cause pieces to break up and 

become mushy. 

5. If desired, add cinnamon or nutmeg. 

VARIATIONS 

Use as a garnish for Meats or as a Dessert. 


PORTION: % cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Rhubarb, A.P. 

35 lbs. 


Salt 

Vi oz. 

1 Tbsp. 

Sugar 

10 lbs. 

1 !4 gals. 

Water 


1 % qts. 

Cinnamon* 

Vi oz. 

l 3 / 4 Tbsp. 

Nutmeg* 

Vi oz. 

1 3 / 4 Tbsp. 


‘Optional. 


[168] 
































































No. 262 STEWED DRIED FRUIT 


PORTION: 

3 oz. 



SERVINGS: 100 

FRUIT 

Weight 

(lbs.) 

WATER 

AMOUNT 

(Approx.) 

METHOD 

SUGAR 

Amount (Approximate) 

Apples ... 

. 9 

To cover 

Heat to boiling temperature. 
Then simmer 40 minutes. 

None needed. If desired add 

1 ounce for each pound of 
apples. 

Apricots . . 

. 9 

To cover 

Heat to boiling temperature. 
Then simmer 30 to 40 minutes. 

Add 2 ounces for each pound 
of apricots. 

Figs . 

. 9 

To cover 

Heat to boiling temperature. 
Then simmer 20 to 30 minutes. 

Add one ounce to each 
pound of figs. Add during 
last 15 minutes of cooking. 

Peaches 

. 9 

To cover 

Heat to boiling temperature. 
Then simmer 35 to 45 minutes. 

Add 1 ounce for each pound 
of peaches. 

Pears . 

.. 8 

To cover 

Heat to boiling temperature. 
Then simmer 25 to 35 minutes. 

Add 1 ounce for each pound 
of pears. 

Prunes .... 

.11 

To cover 

Heat to boiling temperature. 
Then simmer 45 to 60 minutes. 

None needed. If desired add 

2 ounces for each pound of 
prunes. 


DIRECTIONS 

Remove cores in apples and pears before cooking. 
Rinse fruit and drain before cooking. Cook in cov¬ 
ered vessel. Stir in sugar only during last 5 minutes 
of cooking. In simmering prunes it is advisable to 
use a shallow pot in order to avoid crushing and 
breaking fruit on the bottom. 


VARIATION 

Flavor with lemon slices, cloves, cinnamon sticks 
during simmering. Use sparingly to avoid over-fla¬ 
voring. 

Fruit Compote . . . Serve a combination of three or 
four fruits as a compote. 


BAKED BANANAS 


No. 263 

FIRST . . . 

1. Peel and split bananas. Place in well greased 
baking pans. Brush well with butter. Sprinkle 
lightly with salt. 

THEN ... 20 minutes before serving: 

2. Bake in moderate oven (375° F.) 15 to 18 
minutes or until tender. Test for doneness by 
piercing with fork. 

3. Serve very hot as vegetable or as dessert with 
Custard Sauce or Lemon Sauce. 

VARIATIONS (100 servings) 

Bananas Baked with Maple Syrup . . . Brush bananas 
with lemon juice. Pour syrup over bananas, 
allowing 34 to 1 cup for every 6 bananas. Bake 
as for Baked Bananas. Serve hot as a sweet 
entree with beef or ham or with Vanilla Cream 
Sauce as a hot dessert. 

Bananas Baked with Sugar (Glazed) . . . Sprinkle white 
or brown sugar lightly over bananas. Add cinna¬ 
mon if desired. Bake as for Baked Bananas. 


PORTION: 2 halves 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Bananas, firm 

25 to 30 lbs. 

100 

Butter, melted 

1 lb., 4 oz. 

2 V 2 cups 

Salt 


As desired 



Serve hot as an entree with beef, ham, chicken 
or turkey. 

Bananas Baked with Cranberries . . . Thin cranberry 
sauce with hot water and*pour cranberry sauce 
over bananas allowing 1 cup for every 6 bananas. 
Bake as for Baked Bananas. Serve hot with 
beef, chicken or turkey. 

Bananas Baked with Jelly or Jam . . . Spread tart jelly 
or jam over bananas allowing 1 to 2 tablespoons 
for each banana. Bake as for Baked Bananas. 
Serve hot as a sweet entree or as a dessert. 

Suggestions for Leftovers 

Serve as a garnish for meats or combine with a 

pudding for desserts. 


[169] 












































No. 264 


BANANA FRITTERS 


FIRST . . . 

1. Sift flour, sugar, baking powder and salt to¬ 
gether. 

2. Combine milk, water, beaten egg and short¬ 
ening; mix well. Add to flour mixture; stir 
until smooth. 

THEN ... 20 minutes before serving: 

3. Peel and cut each banana into four diagonal 
pieces. Roll each piece lightly in flour. 

4. Drop pieces of banana into batter ; stir lightly 
until each piece is completely covered. 

5. Fry bananas in deep hot fat (375° F.) 4 to 6 
minutes, turning frequently to cook them 
evenly. 

6. Drain on absorbent paper or rack. 

7. Serve very hot. 

VARIATIONS (100 servings) 

Pineapple Fritters . . . Substitute 3 No. 10 cans thor¬ 
oughly drained diced pineapple for the bananas 

in recipe for Banana Fritters. (Use the juice to 

serve on the fritters.) 

Peach Fritters . . . Substitute 2 No. 10 cans thoroughly 


PORTION: 2 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Flour, sifted 

4 ’/ 2 lbs. 

4V 2 qts. 

Sugar 

D /4 lbs. 

2 % cups 

Salt 

3 oz. 

6 Tbsp. 

Baking powder 

4 oz. 

% cup 

Milk, evaporated 


2 No. 1 cans 
(3 ’/ 2 cups) 

Water 


3y 2 cups 

Egg, beaten 

1 y 2 ibs. 

12 eggs 
( 1 % cups) 

Shortening, melted 

6 oz. 

3 A cup 

Bananas 


f 0 to 60 

Flour, sifted 

1 lb. 

1 qt. 

Shortening for frying - - 



drained sliced peaches for the bananas in recipe 
for Banana Fritters. 

Apple Fritters . . . Substitute 2 No. 10 cans thoroughly 
drained sliced apples for the bananas in the 
recipe for Banana Fritters. 


NO. 265 CRANBERRY SAUCE 


FIRST . . . 

1. Mix sugar and hot water. Heat to boiling 
point; boil 5 minutes. 

2. Wash cranberries. 

THEN . . . Allowing 20 minutes preparation time (see 
step 5) : 

3. Add cranberries to boiling syrup. Heat to 
boiling point; reduce heat and simmer, with¬ 
out stirring, 5 to 10 minutes or until all skins 
pop open. 


PORTION: 21/2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Sugar 

5 Ibs. 

11 y 2 cups 

Water, boiling 


2 qts. 

Cranberries 

5 Ibs. 

5 pts. 



4. Remove from heat. 

5. Cool before serving. 



[170] 





































Dessert Recipes 


Desserts are the “happy ending" to the 
meal, as their delicate flavors lend satisfac¬ 
tion and well-being after the more highly- 
seasoned heavy foods. Also, desserts offer the 
opportunity to supply any essential nutrients 
not included in the rest of the meal. For 
example, desserts can utilize sugars and 
starches, milk, eggs and fruits. In selecting 
the dessert, keep contrast in mind. Don't 
have a cream dessert with a cream soup or 
- a fruit dessert with a fruit salad. 

Baked products, such as pastries and cakes, 
make excellent desserts, especially when the 
rest of the meal has not been too heavy. 
Pudding powders are a combination of starch, 
sugar, milk powder and flavoring. When 
mixed with milk or water and heated they 
become a smooth pudding. Assorted flavors 
are vanilla, chocolate and butterscotch. 

Cooking Desserts 

Desserts are simple to prepare if directions 
are followed carefully. The most delicious 


dessert can be a disappointment if not cooked 
properly. An excellent custard, for example, 
can curdle when cooked at too high tempera¬ 
tures; gelatins won’t be “jelled" if tempera¬ 
ture or gelatin-liquid proportion is wrong; 
ice cream can either be “soupy” or too hard 
to spoon if preparation isn’t carefully sched¬ 
uled. Brown Betty allowed to cool and get 
soggy is a far cry from the warm, crusty 
pudding expected. 

What to Do with Leftovers 

Cake can be used in puddings or as crumbs 
on Brown Betty. If stale cake is frosted, re¬ 
move frosting and serve cake with custard 
sauce. 

Fruit can be used in salads, cut up with other 
fruit in fruit cup or in combination with a 
sauce for a pudding or fruit gelatin dessert. 
Fruit juice may be poured over cut raw fruit 
for a fruit cup or used in dessert sauces. 
Don't discard surplus syrup from canned 
fruits. 


No. 266 prune 

Preparation and chilling time—3 hours. 

1. Soak prunes until plump. Simmer until 
tender. Drain. 

2 . Dissolve orange flavored gelatin in boiling 
hot water, then add fruit juice. 

3 . Force prunes through a sieve or remove pits 
and chop very fine. Add sugar and combine 
with gelatin liquid. 

4 . Chill until thickened but not firm. 

5. Beat with wire whip or in mixing machine 
until fluffy and thick. 

6. Chill until firm. 

7 . Serve with creamy vanilla sauce. 

VARIATIONS (100 servings) 

Apricot Whip . . . Substitute 6 lbs. apricots for the 


WHIP 


PORTION: 4 oz. SERVINGS: Approximately 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dried prunes 

6 lbs. 

43/2 cups 

Water (cold! for soaking 
and simmering prunes 


3 qts. 

Orange gelatin 

23 U lbs. 

2V 2 qts. 

Water and fruit juice 
(hot) for gelatin 


5y 2 qts. 

Sugar 

2 lbs. 

1 qt. 


prunes and prepare as for Prune Whip. 

Strawberry Whip . . . Substitute strawberry-flavored 
gelatin or frozen strawberries. Follow and pre¬ 
pare as for Prune Whip. 


[ 171 ] 

















No. 267 


FRUIT AND RICE COMPOTE 


Preparation and chilling time—3 hours. 

1. Soak gelatin in 1 qt. of the fruit juice mixture 
until it swells. 

2. Add boiling water and then add lemon juice 
and sugar and stir until dissolved. Add addi¬ 
tional fruit juice. 

3. Chill until slightly thickened. 

4. Fold in fruits and cooked rice. 

5. Place in pans—chill until firm. 

6. Serve with Custard Sauce. 

Suggestions for Leftovers 

Serve again with Fruit Sauce or Orange Sauce. 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Plain gelatin 

1 lb. 

3)4 cups 

Water, boiling 

8 lbs. 

1 gal. 

Granulated sugar 

8 lbs. 

4y 2 qts. 

Lemon juice 

4 lbs. 

2 qts. 

Fruit juices, mixed 

4 lbs. 

2 qts. 

Pineapple tidbits 
(canned) 

3V 4 lbs. 

i/ 2 No. 10 can 
(iy 2 qts.) 

Rice, cooked 

5 lbs. 

3 qts. 

Apricots, quartered 

3y 4 lbs. 

y 2 No. 10 can 

(iy 2 qts.) 



No. 268 


LEMON GELATIN 


Preparation and chilling time—3 hours. 

1 • Pour cold water over gelatin; mix and allow 
to stand 5 minutes. 

2. Add boiling water and sugar; stir until sugar 
is dissolved. 

3. Add lemon juice, mix thoroughly 

4 . Pour into pans and chill until firm. 

5. Cut into squares. 

NOTE: In tropical climates a slight increase in quantity 
of gelatin may be needed to keep gelatin firm. 

VARIATIONS (100 servings) 

Fruit Gelatin . . . When the above mixture begins to 
set add 2 No. 10 cans mixed canned fruits or 
fresh fruits plus some fruit juice. 

Gelatin Cubes . . . Mold gelatin mixture in x / 2 ihch 
layers in shallow pans. When firm, cut in l / 2 
inch cubes. 


PORTION: 3/4 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Water, cold 


114 qts. 

Plain gelatin 

1 lb. 

314 cups 

Water, boiling 


2y 2 gals. 

Sugar, granulated 

10 lbs. 

5V 2 qts. 

Lemon juice 


7 cups 

(40-44 lemons) 



NOTE: Use warm sharp knife in cutting gelatin to 
avoid tearing edges. 

Whipped Gelatin . . . When gelatin is almost set, beat 
with an egg beater. This whipping doubles the 
volume. After it is whipped, pile in glasses or 
dishes and chill. 


No. 269 CHERRY 

Preparation time—1 x / 2 hours. 

1. Prepare biscuit dough. (See Baking Section.) 

2. Roll dough on floured surface to a thickness 
of % inch. 

3. Drain cherries. Reserve juice for sauce. 

4. Combine sugar and cinnamon. 

5. Spread dough with cherries. Sprinkle with 

sugar mixture. > 

6. Roll the long edge as for jelly roll. Moisten 
edges of the dough to aid in sealing the rolls. 
Place on greased bun pans in strips about 22 
inches long. 


ROLL 


PORTION: 1 slice 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Biscuit dough 

10 lbs. 

— 

Cherries (pitted, 
red, sour) 

1234 lbs. 

2 No. 10 cans 
[ 6 V 2 qts.) 

Sugar 

3 lbs. 

6% cups 

Cinnamon 

’4 oz. 

1 Tbsp. 





7. Bake in moderate oven (375° F.) about 30 
minutes. 


8. Cut into 2-inch thick slices. Top with Cherry 
Sauce. 


[172] 


[Con’t. next page] 







































































VARIATIONS (100 servings) 

Berry Roll . . . Use berries, fresh, sugared and drained 
or canned and drained in place of cherries. Serve 
with Hard Sauce or Lemon Sauce. 


Suggestions for Leftovers 

Remove Cherries and use in Sauce or in combination 
with other fruit in a pudding or cake filling. 


NO. 270 RICE CUSTARD PUDDING 


Preparation time—1 y 2 hours. 

1. Heat milk and water to scalding. 

2 . Mix sugar and salt with slightly beaten eggs. 
Add hot milk gradually, then add vanilla and 
cooked rice. 

3 . Pour into greased baking pans. Sprinkle cin¬ 
namon and nutmeg, mixed together, over top 
of each pan. 

4 . Bake in moderate oven (350° F.) about 1 
hour. 

5 . Serve with Lemon Sauce or Vanilla Sauce. 


PORTION: 6 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Milk, evaporated 

121/2 lbs. 

14 No. 1 cans 
(5 3 A qts.) 

Water 


ll/ 2 gals. 

Rice, cooked 

12 lbs., 2 oz. 

2 gals. 

Sugar 

3 lbs. 

6 7 /s cups 

Butter, melted 

1 lb. 

2 cups 

Eggs, slightly beaten 

2 lbs. 

20 eggs (1 qt.) 

Salt 

1 oz. 

2 Tbsp. 

Cinnamon 

14 OZ. 

1 Tbsp. 

Nutmeg 

14 oz. 

1 Tbsp. 

Vanilla 

2 oz. 

14 cup 


NO. 271 TAPIOCA CREAM 

Preparation and chilling time—1^4 hours. 

1. Combine egg yolks with cold milk and water 
(1) and mix thoroughly. 

2 . Add egg yolk mixture, tapioca, 2 lbs. sugar 
to hot milk and water (2). 

3 . Cook over rapidly boiling water 5 minutes, 
stirring frequently. Remove from fire. (Do 
not overcook.) Mixture will be thin. 

4 . Add salt to egg white and beat whites until 
stiff but not dry; add remaining sugar gradu¬ 
ally and continue to beat until stiff enough to 
stand in peaks. 

5. Stir small amount of hot tapioca gradually 
into egg whites. Return egg white mixture to 
remaining tapioca mixture. Cool. Mixture 
thickens as it cools. 

6. When slightly cool, add vanilla, chill and 
serve with a sweet sauce. 

VARIATIONS (100 servings) 

Chantilly Tapioca and Peaches . . . Add small amount 
of almond extract to Tapioca Cream (above). 
Fold in canned or frozen peaches. 

Fig or Apricot Fancy . . . Serve Tapioca Cream with 
sauce of chopped stewed or canned figs or apri¬ 
cots. 

Tapioca with Jelly . . . Serve Tapioca Cream garnished 
with bits of red jelly or preserves and shredded 
cocoanut. 


(Quick-Cooking) 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Egg yolks, well beaten 

8 oz. 

12 yolks (1 cup) 

Milk, evaporated (1) 

14 oz. 

1 can 

Cold water (1) 


1 pt. 

Tapioca, quick-cooking 

114 lbs. 

4 cups 

Sugar 

3 lbs. 

6 7 /e cups 

Salt 

1 oz. 

2 Tbsp. 

Milk, evaporated (2) 

12 % lbs. 

14 cans 
(5 3 A qts.) 

Water (2) 


5V 2 qts. 

Egg whites 

12 oz. 

12 whites 

014 cups) 

Vanilla 

1 14 oz. 

3 Tbsp. 



Prune Cream . . . Mix coarsely cut pitted prunes with 
cold Tapioca Cream. Garnish with sauce of 
chopped stewed prunes. 

Banana Tapioca . . . Fold diced bananas into Tapioca 
Cream. Garnish with chocolate sauce and sliced 
bananas. 

Creamy Tapioca with Chocolate Sauce . . . Serve Tapi¬ 
oca Cream with rich chocolate sauce. Garnish 
with chopped nuts or #ocoanut. 

Maple Cream . . . Serve Tapioca Cream with Maple 
Syrup, top with nuts. 


[173] 





































No. 272 


TAPIOCA CREAM (Pearl Tapioca) 


Preparation and chilling time—3 hours. 

1- Soak tapioca in cold water overnight. 

2. Drain. Add hot milk and water. Cook l 1 /? to 
2 hours or until clear. 

3. Combine eggs, sugar and salt. Add tapioca 
mixture, stirring constantly. 

4. Continue cooking slowly, only until egg is 
cooked. 

NOTE: Over-cooking offer egg is added will cause 
mixture to curdle. 

5. Remove from fire. Stir in vanilla. 

6. Chill and serve. 

7. Serve plain or garnish with canned or fresh 
fruit. 

VARIATIONS (100 servings) 

Banana or Peach Tapioca . . . Garnish Tapioca Cream 

with fresh or frozen or canned sliced peaches, 

or fold drained peaches into Tapioca Cream. 


No. 273 BASIC BAI 

Preparation time— \y 2 hours. 

1. Beat eggs with sugar and salt until sugar is 
dissolved. 

2. Add milk, then boiling water and vanilla. 

3. Pour into custard cups. Sprinkle with nut¬ 
meg. Set cups in pan half-filled with hot 
water. Bake in moderate oven (350° F.) until 
an inserted table knife comes out clean, about 
40 minutes. 

VARIATIONS (100 servings) 

Caramel Custard . . . Increase the sugar to 4p2 pounds. 

Caramelize the sugar by heating it in skillet over 

low flame; dissolve caramel in the boiling water. 


PORTION: 41/2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pearl tapioca 

2 lbs. 

1% qts. 

Cold water 


To cover 

Milk, evaporated (hot) 

12 lbs. 

14 No. 1 cans 
(5 3 / 4 qts.) 

Water, hot 

8 lbs. 

1 gal. 

Eggs, slightly beaten 

2 lbs. 

20 eggs (1 qt.) 

Sugar 

3V 2 lbs. 

2 qts. 

Salt 

1 oz. 

2 Tbsp. 

Vanilla 

1 oz. 

2 Tbsp. 

Creamy Tapioca with Chocolate Sauce . . . Serve chilled 

Tapioca Cream 

with Chocolate Sauce. Garnish 

with nuts or cocoanut. 


Tapioca with Jelly . . . 

Serve Tapioca Cream garnished 

with red jelly and cocoanut. 


Maple Cream . . . Serve Tapioca with Maple Syrup. 

CUSTARD 

PORTION: 4y 2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Eggs 

43/ 4 lbs. 

4 doz. 

( 21/2 qts.) 

Sugar 

4 lbs. 

9 cups 

Milk, evaporated 

12y 2 lbs. 

14 No. 1 cans 
(534 qts.) 

Salt 

V 2 oz. 

1 Tbsp. 

Water, boiling 

12 lbs. 

1 V 2 gals. 

Nutmeg 

y 2 oz. 

2 Tbsp. 

Vanilla 

1 oz. 

2 Tbsp. 


Beat eggs, add milk, caramel syrup and flavor¬ 
ing. Then proceed as for baked custard. 


No. 274 CABINET PUDDING 

Preparation and chilling time—3 hours. 

1. Soak gelatin in cold water. Dissolve it over 
hot water (double boiler). 

2. Beat egg yolks and sugar until light. 

3. Add dissolved gelatin to egg yolk mixture and 
cook until eggs are slightly thickened. 

4. Add vanilla. 

5. Beat egg whites and salt until stiff. 

6. Fold them into the egg volk mixture. 

7. Line a pan with cake crumbs. Then a layer 
of custard mixture and alternating layers of 
each with the custard layer on top. Chill. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Gelatin 

1 lb. 

3 y 4 cups 

Cold water 

4 lbs. 

2 qts. 

Egg yolks 

1 lb., 6 oz. 

2 Z U cups 
(32 eggs) 

Egg whites 

2 lbs. 

4 cups 

Sugar 

2 lbs. 

41/2 cups 

Vanilla 

1 oz. 

2 Tbsp. 

Salt 

V 2 OZ. 

1 Tbsp. 

Cake crumbs 

15 lbs. 

43/4 gals. 


I 174 1 



















































APPLE BROWN BETTY 


No. 275 

Preparation time, exclusive of chilling—2 hours. 

1- If fresh apples are used, wash apples; pare, 
core and slice or dice—wash raisins. 

2. Line greased baking pans with bread crumbs; 
cover with a layer of apples. 

3. Arrange alternate layers of remaining bread 
crumbs, raisins, apples and sugar mixture, 
making top layer crumbs. 

4. Combine water, lemon juice and butter. Pour 
over mixture. 

5. Bake in moderate oven (375° F.) 45 to 60 
minutes or until top is browned and apples 
are tender. 

6. Serve hot or cold with Lemon Sauce. 


PORTION: 6 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Bread cubed or 
crumbs dry 

6 lbs. 

3 No. 10 cans 
(7Vi qts.) 

Apples, sliced or diced 

20 lbs. 

5 gals. 

Sugar, brown 

6 lbs. 

4% qts. 

Nutmeg 

Vi oz. 

2 Tbsp. 

Cinnamon 

1 oz. 

4 Tbsp. 

Water 


2 qts. 

Lemon juice 


1 cup 
(6 lemons) 

Butter, melted 

2 lbs. 

1 qt. 

Seedless raisins 

3 lbs. 

2 V 2 qts. 


PINEAPPLE TAPIOCA 


No. 276 

Preparation and chilling time—1 J /2 hours. 

1. Combine crushed pineapple, sugar and lemon 
juice; let stand 30 minutes. 

2. Add tapioca and salt to pineapple juice and 
water; cook over rapidly boiling water 5 min¬ 
utes, stirring frequently. Mixture will be thin 
—do not overcook. 

3. Cool—mixture clears and thickens as it cools. 

4. When slightly cool, fold in pineapple mixture. 
Chill and serve. 


PORTION: Vi cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pineapple, crushed, 
drained 

8 lbs. 

2 No. 10 cans 

Sugar 

2 lbs. 

1 qt. 

Lemon juice 


Vi pt. 

Tapioca, quick-cooking 

V/ 2 lbs. 

4 V 2 cups 

Salt 

1 Vi oz. 

3 Tbsp. 

Hot pineapple juice 
and water 


F /2 gals. 


No. 277 bread 

Preparation time—1 Y\ hours. 

1. Cube bread in 1" pieces, and divide evenly 
among pudding pans. 

2. Heat milk and wateu to scalding temperature. 

3. Mix sugar, salt and eggs, lightly beaten. Mix 
thoroughly. 

4 . Pour small amount of milk over egg mixture, 
stirring well. Then combine egg mixture with 
remaining milk. Add vanilla, mix well. 

5. Pour over bread cubes to a level of 2 to 2 p 2 
inches deep. 

6 . Bake in moderate oven (375° F.) for about 
1 hour. 

VARIATIONS (100 servings) 

Chocolate Bread Pudding ... In step 3 add 1 lb. ( 4 p 2 

cups) cocoa, to sugar, salt and slightly beaten 

eggs. 

Raisin Bread Pudding . . . Add 3 pounds (2 1 4 qts.) 


PUDDING 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Milk, evaporated 

12 lbs. 

14 No. 1 cans 
(5 3 / 4 qts.) 

Water 


V /2 gals. 

Bread (1" cubes) 

21/2 lbs. 

1!4 gals. 

Sugar 

3 lbs. 

6% cups 

Butter, melted 

1 lb. 

2 cups 

Eggs, beaten lightly 

2 lbs. 

20 eggs (1 qt.) 

Salt 

3 oz. 

6 Tbsp. 

Vanilla 

2 oz. 

% cup 



washed seedless raisins to bread mixture before 
baking. 

Caramel Bread Pudding . . . Use brown sugar in place 
of granulated sugar. 


[175] 





















































NO. 278 BUTTERSCOTCH PUDDING 

Preparation time, exclusive of chilling—2 hours. 

1. Combine sugar, salt and butter. Cook over 
low heat until sugar is melted. 

2. Blend together cornstarch and 1 quart of the 
water to a smooth paste. 

3. Heat the remaining milk and water to scalding 
temperature. Stir cornstarch paste into milk. 

Mix until smooth. 

4 . Add sugar butter mixture. Mix thoroughly. 

5. Cook in double boiler about 30 to 40 minutes, 
or until thick and smooth. 

6. Remove from heat. Cool. Stir in vanilla. Serve 
cold. 

VARIATIONS (100 servings) 

Walnut Butterscotch Pudding . . . Add 1 lb. (l^ pts.) 


No. 279 VANILLA CREAM PUDDING 

Preparation and chilling time—lp 2 hours. 

1. Beat egg and egg yolks slightly. 

2. Heat milk and water to scalding point. 

3. Combine sugar, cornstarch and salt. Stir into 
milk. 

4 . Cook, stirring constantly, about 10 minutes 
or until thickened. Remove from heat. 

5 . Add small amount to eggs stirring constantly. 

Return egg mixture to rest of mixture in 
double boiler and continue with cooking for 
5 minutes. 

6. Add vanilla when cool. 

7. Pour into shallow containers to chill before 
serving. 

8. Serve with Fruit Sauce. 

VARIATIONS (100 servings) 

Cocoanut Cream Pudding . . . Stir in 1 pound 4 oz. 


No. 280 CREAM RICE PUDDING WITH RAISINS 

Preparation time—2 hours. 

1. Wash raisins. 

2. Heat milk to scalding in steam jacketed kettle 
or in double boiler. 

3. Wash rice until water is clear. 

4. Stir rice into milk. Let simmer about 45 min¬ 
utes or until rice is tender. Stir occasionally. 

5. Stir in sugar, salt, raisins and butter. 

6. Pour into greased baking pans. Sprinkle nut¬ 
meg over top of pudding. 

7. Bake in moderate oven (350° F.) about 30 
minutes. 


PORTION: I /2 cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Rice 

4 lbs. 

2 qts. 

Milk, evaporated 

16 lbs. 

20 No. 1 cans 
(2 gals.) 

Water 


1 y 2 gals. 

Sugar 

4 lbs. 

2 qts. 

Raisins 

4 lbs. 

3 qts. 

Butter 

8 oz. 

1 cup 

Nutmeg 

!4 oz. 

1 Tbsp. 

Salt 

114 oz. 

3 Tbsp. 


PORTION: 41/2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Milk, evaporated 

121/2 lbs. 

14 No. 1 cans 
(5% qts.) 

Water 


iy 2 gals. 

Sugar 

3 lbs. 

6% cups 

Cornstarch 

10 oz. 

2 cups 

Salt 

1 oz. 

2 Tbsp. 

Eggs, whole, 
slightly beaten 

2i/ 2 lbs. 

25 eggs 
(114 qts.) 

Vanilla 

4 oz. 

1/2 cup 



(1^8 qts.) shredded cocoanut to above recipe. 
Cherry Cream Pudding . . , Omit vanilla. Stir in 1 qt. 
of cherries, 2 oz. (pj cup) lemon juice and 1 
oz. (2 Tbsp.) almond extract. 


PORTION: 41/2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Sugar, brown 

5 lbs. 

314 qts. 

Butter 

21/2 lbs. 

114 qts. 

Salt 

3 oz. 

6 Tbsp. 

Cornstarch 

1 lb. 

3 cups 

Water 

— 

I 1/2 gals. 

Milk, evaporated 

10y 2 lbs. 

12 No. 1 cans 
(2 gals.) 

Vanilla 

21/2 oz. 

5 Tbsp. 



chopped walnuts with vanilla. Shredded cocoa- 
nut can be sprinkled on top of pudding. 


[176] 












































No. 281 


CHOCOLATE BAVARIAN CREAM 


Preparation and chilling time—3 hours. 

1- Soak gelatin in first evaporated milk combina¬ 
tion (1). 

2. Combine cocoa, y 2 of sugar, and hot evapo¬ 
rated milk and water (2) and heat in double 
boiler until blended. 

3. Combine egg yolks, salt and remaining sugar. 
Add to cocoa mixture and cook over hot water 
5 to 7 minutes or until mixture coats the 
spoon, stirring constantly. 

4. Remove from hot water; add gelatin which 
has been soaked and stir until dissolved. 

5. Add vanilla and the remaining evaporated 
milk (3). 

6. Turn into shallow pans and chill. 


PORTION: 5 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Plain gelatin 

6 oz. 

1 14 cups 

Milk, evaporated (1) 

14 oz. 

1 No. 1 can 

Water (1) 

1 lb. 

1 pt. 

Cocoa 

14 oz. 

4 cups 

Sugar 

5 lbs. 

514 pts. 

Milk, evaporated (2) hot 

121/2 lbs. 

14 No. 1 cans 
(53/ 4 qts.) 

Water (2) 


P /2 gals. 

Egg yolk, well beaten 

1 lb., 6 oz. 

2 3 4 cups 
(32 yolks) 

Salt 

1 oz. 

2 Tbsp. 

Vanilla 

1 oz. 

2 Tbsp. 

Milk, evaporated (3) 

4y 2 lbs. 

5 No. 1 cans 
(21/s qts.) 


NO. 282 APPLE DUMPLINGS 

Preparation time —\ l / 2 hours. 

1. Roll pastry dough on floured surface to y 2 
inch thickness. Cut into 5-inch squares. 

2. Pare, core and slice apples or leave whole. 

3. Mix together sugar and cinnamon or nutmeg. 

Add about 1 oz. sugar mixture to each dump¬ 
ling, dot with butter. 

NOTE: Lemon juice may be added if apples are not 
tart. 

4. Fold opposite corners of dough over apples. 

Pinch edges firmly. Place on bun pan. 

5. Bake in hot oven 400® F. about 40 minutes. 

NOTE: Small amount of water may be needed. 

6. Serve warm with Lemon Sauce. 


No. 283 SOFT CUSTARD OR CUSTARD SAUCE 

Preparation and chilling time—1 hour. 

1. Scald milk and water. 

2. Combine eggs, salt and sugar. 

3. Add milk slowly and cook in top of double 
boiler until mixture coats a spoon. 

4. Add vanilla, turn into individual serving 
dishes and chill. 

VARIATIONS (100 servings) 

Caramel Custard Sauce . . . Use brown sugar in place 
of granulated sugar. 

Fruit Custard Sauce . . . Pour custard over fresh, 
canned or frozen fruits. Chill. 


PORTION: 4y 2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Eggs 

3 lbs. 

3 pts. (30 eggs) 

Milk, evaporated 

12 y 2 lbs. 

14 No. 1 cans 
(53/ 4 qts.) 

Water 

12 lbs. 

P /2 gals. 

Sugar 

2 lbs. 

414 cups 

Salt 

I /2 oz. 

1 Tbsp. 

Vanilla 

1 oz. 

2 Tbsp. 



PORTION: 1 dumpling 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Pastry dough* 

15 lbs. 


Apples, pared, 

cored, whole 

or sliced 

Fresh, frozen 

25 lbs. 

534 gals. 

Canned 


3 No. 10 cans 

Sugar 

6 lbs. 

3 qts. 

Cinnamon or nutmeg 

2 oz. 

9 Tbsp. 

Butter 

F /2 lbs. 

3 cups 


* See Baking Section. 


Suggestions for Leftovers 


Apple Cobbler or Apple Brown Betty. 


[177] 






























































Ice Cream and Sherbet 


If carefully observed, the following direc¬ 
tions will be helpful in producing ice cream 
or sherbet of good quality. 

Keep the freezer, the measuring utensils, 
ice cream can and all other equipment scru¬ 
pulously clean and properly sterilized. 

Weigh or measure all ingredients accu¬ 
rately to insure uniformity, proper texture 
and pleasing flavor in the finished product. 


Keep the blades of the freezer sharp and 
properly adjusted since faulty adjustment 
allows a thin layer of cream to freeze along 
the inside wall of the freezer. This tends to 
insulate the batch and lengthens the freezing 
time. 

Digging or pushing the scoop into the ice 
cream will compress it and reduce the num¬ 
ber of servings per gallon. 


No. 284 VANILLA 

FIRST . . . 

1. Mix cornstarch, salt, and y 2 sugar together. 

2. Mix milk and water; add to cornstarch mix¬ 
ture. Mix well. 

3. Heat to boiling, reduce heat and simmer until 
thick, stirring constantly. 

4. Mix beaten eggs and remaining sugar ; add to 
cooked mixture a little at a time, beating after 
each addition. 

5. Cool ; add cream and vanilla. Mix well. 

THEN ... 3 to 4 hours before serving: 

6. Place can in freezer ; put in dasher and fill can 
Yz full of mixture. Cover and adjust crank. 

7. Pack with alternate layers of ice and coarse 
salt to within 3 inches of top. Use six parts ice 
to one part salt. 

8. Turn crank steadily and slowly. The mixture 
is frozen when the crank turns hard. While 
freezing, add more salt and ice if necessary. 

9. Remove dasher, replace lid, plug up dasher 
hole and pack freezer with additional ice and 
salt. Allow to stand 2 hours before serving. 

VARIATIONS (100 servings) 

Chocolate Ice Cream . . . Add 1*4 pounds (1 qt.) 


ICE CREAM 


YIELD: 

4 gallons 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cornstarch 

8 oz. 

1 pt. 

Salt 

Vi oz. 

1 Tbsp. 

Sugar 

5 Ibs. 

2 V 2 qts. 

Milk, evaporated 


13 No. 1 cans 
(1 V 2 gals.) 

Water (for milk) 


iy 2 gals. 

Eggs, slightly beaten 


24 eggs 

Cream, thin 


1 pt. 

Vanilla 

2Vi oz. 

5 Tbsp. 


cocoa to dry ingredients in recipe for Vanilla Ice 
Cream. Increase sugar to 7 pounds (3)4 qts.). 

Coffee Ice Cream . . . Substitute 2 quarts strong coffee 
for an equal amount of water in recipe for Vanilla 
Ice Cream. Increase sugar to 6 pounds (3 qts.). 

Fruit Ice Cream . . . Increase sugar to 6 pounds (3 
qts.) in recipe for Vanilla Ice Cream. Omit 
vanilla. Add 1 gallon crushed fruit such as 
peaches, raspberries, or strawberries. 


NO. 285 ORANGE ICE 


FIRST . . . 

1. Mix gelatin and sugar. Pour boiling water over 
gelatin mixture: stir until gelatin and sugar 
are dissolved. 

2. Add cold water ; cool. 

3. Add orange and lemon juice; mix thoroughly. 
THEN . . . About 4 hours before serving: 

4. Freeze, following directions for freezing 
Vanilla Ice Cream. 

VARIATIONS 

Lemon Ice . . . Substitute lemon flavored gelatin for 
orange flavored gelatin in recipe for orange ice. 
Omit orange juice and use 1 qt. lemon juice. 


YIELD: 5 gallons 

INGREDIENTS WEIGHTS AMOUNTS 

Gelatin, orange flavor 26 oz. - 

Sugar, granulated 8 ibs. - 

Water, boiling - 2 gals. 

Water, cold - 2 gals. 

Orange juice - 1 gal. 

Lemon juice - y 2 pt. 


Raspberry Ice . . . Substitute raspberry flavored gela¬ 
tin for orange juice. Increase lemon juice to 1 pt. 


[178] 










































The most popular beverages are milk, 
coffee, cocoa and tea. When the fresh milk 
supply is exhausted, cocoa made with evap¬ 
orated or powdered milk can give variety to 
beverage choice. 

Freshly boiled fresh water is essential for 
good coffee or tea. (Do not use water from 
the hot water faucet!) Do not boil over a 
long period of time as the water will develop 
a flat taste which will affect the beverage. 

Allow only enough time for the fresh 
water to come to a boil before making coffee 
or tea—but be sure it is boiling. 

Prepare beverages frequently — only 
enough to last a short time. 

Coffee, a popular drink, also serves to flavor 
icings and fillings, puddings and ice cream. 
Most of the coffee on the market is a blend 
of several varieties of beans with slightly 
different flavors from South and Central 
American countries. The varieties of beans 
are blended while they are green, and then 
roasted. How coarse or fine the roast coffee 
should be ground depends on the method of 
brewing to be used. Coffee should be ground 
coarse for boiling, medium coarse for per¬ 
colators, medium fine for urns, very fine for 
drip. Coffee to be used in glass bowl coffee 
makers should be pulverized. 


Ground coffee, when exposed to air, loses 
its aroma, flavor and strength very quickly. 
Vacuum-packing in tins or glass removes 
most of the air from the container and keeps 
the flavor of the coffee fairly fresh for at 
least 12 months. For this reason, vacuum- 
packed coffee is recommended for use aboard 
ship. If coffee is wrapped in bags it can be 
made to retain its flavor longer if the bags 
are kept in air-tight containers. 

Tea is made from the leaves of an evergreen 
shrub. It is a delicious drink alone and an 
excellent base for cold fruit drinks. 

Cocoa is the ground seed of the cacao or 
chocolate tree. Chocolate becomes cocoa when 
about 50% of the fat is removed. Cocoa in 
combination with milk makes a nourishing 
beverage that may be served either hot or 
cold. The low fat content of cocoa makes it 
easier to digest than chocolate. 

What to Do with Leftover Beverages 

Beverages can usually be served chilled or 
used as flavorings: coffee (iced coffee, flavor¬ 
ing for puddings or desserts) ; tea (iced tea 
or as a base for fruit punch or fruit cock¬ 
tails): cocoa (chilled drink or in chocolate 
pudding or frosting filling.) 


[1791 




COFFEE (Urn Method) 


No. 286 

FIRST . . . 

1. Fill boiler of urn with water and bring to a 
boil. 

2. Put coffee in clean urn filter bag and place in 
urn crock. 

THEN ... 15 minutes before serving: 

3. Using a standard gallon measure, pour • the 
boiling water through the coffee. 

NOTE: Use % pound of coffee for every gallon of 
water. Pour right amount of boiling water, 1 gallon at 
a time, through coffee with circular motion. 

4. Repour y of the brew back through grounds 


YIELD: 5 3 / 4 gals. SERVINGS: 120 

cups (approx.) 

INGREDIENTS WEIGHTS 

AMOUNTS 

Coffee, regular grind 3 lbs. 

3% qts. 

Water, freshly drawn, 
cold 

6 gals. 



immediately. Coffee is then ready to serve. 
(Remove coffee bag as soon as all the w'ater 
runs through.) One gallon of water will yield 
20 cups of coffee with this method. 

NOTE: Make only as much as you need at any one time. 


COFFEE (Boiling 

Pour ?y 2 gallons freshly drawn water into a large 
kettle; heat to boiling point, stirring well. Pour 3 
pounds loose regular grind coffee into the boiling 
water. Reduce heat; brew 10 to 12 minutes. If neces¬ 
sary, settle grounds by sprinkling a small amount of 


COFFEE (Percolator Method) 

Measure 3% pts. freshly drawn water into bottom 
of percolator. Insert basket of percolator into pot. 
Measure 7y heaping tablespoons of regular grind 


hod) YIELD: 150 cups 

cold water over coffee. (Use less than ]/ 2 pint cold 
water to 1 pound coffee.) The cold water helps to 
carry the grounds to the bottom of the kettle. Pour 
coffee carefully to avoid stirring up the grounds. 


For small amounts—approximately 8 cups 

coffee into the basket. Place over heat. Allow water to 
percolate through coffee about 10 minutes. The coffee 
is then ready to serve. 


ICED COFFEE YIELD: 100 8-oz. glasses 


Prepare iced coffee as in recipe for hot coffee but 
make twice as strong. Use twice as much ground cof¬ 
fee to the same amount of water as is used in making 
hot coffee to make up for the dilution caused by the 


melting ice. Remove coffee brew from urn or kettle, 
place in a dispenser with enough ice to keep coffee 
well chilled until served. 


HOT TEA 


No. 287 

NOTE: Tea must be made just before serving. The tea 
leaves must never be boiled as this changes the flavor 
and gives the tea a bitter taste. 

FIRST . . . 

1. Place tea in muslin bag. Tie the bag loosely 
with a cord long enough to facilitate removal. 
When tying loosely, allow for expansion of 
the leaves. 

2. Measure cold fresh water into kettle or urn. 
Heat to boiling temperature. Reduce heat. 

THEN ... 10 minutes before serving: 

3. Drop tea bag into water, tie cord to handle of 
kettle. Cover. Steep about 5 minutes. 

4 . Remove bag. Pour tea into pre-heated pitchers 
and serve. 


* 

YIELD: 120 cups 


INGREDIENTS 


WEIGHTS 

AMOUNTS 

Water, freshly drawn 


6 gals. 

Tea 


6 oz. 

1 % pts. 



VARIATIONS (yield: 100 8-oz. glasses) 


Iced Tea . . . Use 7 oz. (iy pts.) tea and 6 gallons of 
water. Prepare brew. Sweeten tea when hot, using 
about 4 ounces ( l / 2 cup) to each gallon of tea. 
Cool. Stir in or pour over enough ice to chill. 
Serve with lemon. 

Fruit Punch ... Using sweetened iced tea as a base, add 
two or more fruit juices, such as grape juice, 
pineapple juice, grapefruit juice or lemon juice. 
Substitute 1 quart of each for equal amounts of 
tea to make a cooling Fruit Punch. 


[180] 





























HOT COCOA 


No. 288 

FIRST . . . 

1- Heat milk to simmer point. 

NOTE: Heat milk over water or in steam-jacketed 
kettle. Do not boil. 

THEN ... 20 minutes before serving: 

2. Combine cocoa, sugar and salt. 

3. Add water gradually to make a smooth paste. 
Heat to boiling temperature. 

4. Stir cocoa syrup into milk. Beat thoroughly 
with wire whip. 

5. Serve hot. 

NOTE: During service, keep covered to prevent skin 
from forming on surface. 


YIELD: 120 cups 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Milk, evaporated 


24 No. 1 cans 
(2V 2 gals.) 

Water for milk 


2 y 2 gals. 

Cocoa 

iy 2 lbs. 

PAqts. 

Sugar 

3 lbs. 

1 y 2 qts. 

Salt 

1/6 oz. 

1 tsp. 

Water 


1 y 2 qts. 

• 


LEMONADE 


No. 289 

FIRST . . . 

1- Squeeze lemon juice. 

2. Dissolve sugar in hot water. Add to cold water. 

3. Add lemon juice. 

THEN ... 1 hour before serving: 

4. Thoroughly chill. Serve. 

VARIATIONS (100 servings) 

Citrus Concentrates . . . Citrus Concentrates may be 
used instead of lemons and oranges. They should 
be diluted according to directions on package. 
Fruit Lemonade . . . Any fruit juices may be added, 
such as papaya, apricot, peach, cherry, plum, 
orange, pear, pineapple, or grapefruit. If syrups 


YIELD: 100 8-oz. glasses 

INGREDIENTS WEIGHTS 

AMOUNTS 

Sugar 5 lbs. - 

Water, boiling - 

1 gal. 

Water, cold - 

5 gals. 

Lemon juice - 

1 qt. (24 
lemons) 



from canned fruits are used reduce amount of 
sugar. 

Grape Lemonade . . . Substitute 1 gallon grape juice 
and 1 pint pineapple juice for equal amounts of 
cold water. 


No. 290 COCOA OR CHOCOLATE MILK 

HOT . . . 

Add chocolate syrup to milk which has been 
heated to simmering point and stir thoroughly. 

Use double boiler or steam-jacketed kettle. Serve 
Cocoa or Chocolate Milk while still hot. 

NOTE: Do not allow milk to boil. 

COLD . . . 

Add chocolate syrup to chilled milk. Stir thor¬ 
oughly. Chill again. Serve very cold. 

NOTE: When using individual packages of hot choco¬ 
late powders, follow instructions on package. 


YIELD: 100 8-oz. glasses or 120 cups 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

Chocolate syrup* 

10 lbs. 

1 % gals. 

Milk, evaporated 


24 No. 1 cans 
(2’/ 2 gals.) 

Water, for milk 


2 y 2 gals. 


* Recipe No. 291. 


[181 i 


















































CHOCOLATE SYRUP 


NO. 291 

FIRST . . . 

1. Mix cocoa, sugar and salt together. Stir in 
enough boiling water to form a smooth paste. 

THEN ... 15 minutes before serving: 

2. Add remaining water. Boil 10 minutes. Stir 
thoroughly. 

3. Remove from heat and add vanilla. 

NOTE: This syrup can be kept under refrigeration for 
several days. Chocolate syrup may be used as a sauce 
for ice cream or pudding, or for making cocoa and 
chocolate milk. 


YIELD: 1 gal. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Cocoa* 

2 lbs. 

2 % qts. 

Sugar 

3 lbs. 

1 y 2 qts. 

Salt 

Vi °Z. 

1 Tbsp. 

Water, boiling 


1 gal. 

Vanilla 

1 oz. 

2 Tbsp. 


•Three pounds of 
pounds (214 Qts.) 

melted chocolate may be 

cocoa. 

used in place of two 


No. 292 


PLAIN OR SIMPLE SYRUP 


FIRST . . . 

1. Mix sugar, water, salt and corn syrup together. 

THEN . . . 

2. Heat to boiling; reduce heat and simmer about 
10 minutes or until thin syrup is formed. 

3. Cool; cover and store until needed. 

VARIATIONS (100 servings) 

Maple Syrup . . . Add 2 y 3 Tbsp. maple flavoring to 
recipe for plain syrup after it is removed from 
the heat. 


YIELD: 1 gal. 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Sugar, granulated 

6 lbs. 


Water 


2 qts. 

Salt 


1 tsp. 

Corn syrup 


1 pt. 




[1821 











































Produced under scientific conditions 
whereby most of the moisture is removed, 
dehydrated foods offer many distinct advan¬ 
tages to the alert Cook. Ease of preparation 
is one. You have only to follow the simple 
directions given in this section. Sorting, 
cleaning, trimming and all the other usual 
steps in preparation are eliminated. And de¬ 
hydrated foods take up much less storage 
space—make stowage easier—and help cut 
down waste through spoilage. 

Make Them Appetizing 

At the same time, by careful attention to 
instructions, dehydrated foods can be pre¬ 
pared so they are appetizing and delicious— 
sure to meet with the crew’s critical approval. 
The important thing is to follozv directions. 
Don’t rely on “guesswork.’’ Don't depend 
on “old” methods. Remember, these are nezv 
products requiring a new, streamlined zvay 
of cooking. 

Use Them Regularly 

Bear in mind, too, that dehydrated foods 
should not be used merely as “emergency” 
rations. Their real purpose is to give you 
greater variety by supplementing other foods 
that will not keep over long periods. Use 
them as* such! Don’t just hold on to them 
as a last resort. They will not and are not 
made to last indefinitely. But they will add 
variety and interest to your menus if you use 
and prepare them properly! 

How to Prepare Dehydrated Foods 

First, they must be “ reconstituted " —that 
is, water must be added to replace that which 
was removed when the products were origi¬ 


nally dehydrated. The method of reconstitu¬ 
tion is one of the most important things to 
be considered when using dried foods. Spe¬ 
cific instructions are given in each individual 
recipe, but for best results you must follow 
these general directions. 

Measuring Water ... In measuring or weigh¬ 
ing the water to be used, follow the direc¬ 
tions exactly. Careful measurement is essen¬ 
tial. Too little water results in an unsatisfac¬ 
tory finished product. Too much water means 
wasted food value when the surplus liquid is 
poured off. All measurements must be level. 
Measuring Ingredients . . . Measure the ingre¬ 
dients into the previously measured water 
exactly as called for. All measurements 
should be level. 

The water should be either cool or luke¬ 
warm. Never use hot water unless the recipe 
calls for it. 

Soaking ... In most cases a short soaking 
period will prove helpful. Twenty to thirty 
minutes soaking at room temperature should 
be sufficient. Never stop the reconstitution 
process before the product has become tender. 
Never soak vegetables overnight. Long soak- 
age may result in off-flavors or spoilage. 

Simmering Vegetables . . . Place the vege¬ 
table on top of the stove. Cover with a tight 
lid and allow to come to the boiling point. 
(Strong-flavored vegetables, such as cab¬ 
bage, turnips or rutabagas should be cooked 
without a cover). When cooking for a 100- 
portion recipe, about 45 to 50 minutes are 
required to reach the boiling point. Smaller 
portions require less time. 

Testing for Tenderness . . . After the food has 
reached the boiling point, it should be slowly 


[1831 




simmered until soft and tender. Leafy or 
flaked vegetables, such as cabbage and onions, 
should become tender within 10 minutes after 
reaching the boiling point (1 hour total time). 
Carrots, turnips, and cubed or julienne pota¬ 
toes may require 15 to 30 minutes after boil¬ 
ing begins. Test the food for tenderness by 
cutting it with a fork. If it is tough or rub¬ 
bery, more cooking is required. The food 
must be completely reconstituted before it is 
served, fried, baked or used as an ingredient 
of other dishes. 

Surplus Water ... A small quantity of sur¬ 
plus water is necessary if proper reconstitu¬ 
tion is to be accomplished. Hold it to a mini¬ 
mum. Bear in mind that valuable food 
elements are lost whenever surplus liquid is 
discarded. All surplus liquid should be 


poured over the vegetable or used as a stock 
in the preparation of soups, meat loaves, 
croquettes, etc. Surplus liquid may be used 
as water in the reconstitution of other 
batches of vegetables. Because of danger of 
spoilage, liquids should never be kept over¬ 
night. 

Boiling . . . Attempts to force reconstitution 
through the use of boiling water generally 
result in an inferior finished product. A short, 
preliminary soaking in either cool or luke¬ 
warm water is preferred whenever possible. 
Products should be brought slowly to a boil 
only after they have soaked the prescribed 
time. For best results, 30 to 40 minutes should 
elapse before the boiling point is reached. 
Vigorous boiling is especially bad and is not 
recommended at any time. 


Dehydrated Eggs 


Powdered eggs are prepared by removing 
the eggs from the shell and drying the eggs 
by the spray method. By the newer methods 
of dehydration, egg yolks and whites are 


dried separately and then combined. Recon¬ 
stituted powdered eggs have approximately 
the same food value as fresh eggs. Instruc¬ 
tions for reconstituting eggs are given below. 


Egg Conversion Table 


Fresh Eggs 


Powdered Whole Eggs 



Amount 


Weight 

Measure 

Water Measure 


1 dozen 


5% ounces 

1 % cups 

1 % cups 


2 “ 


10 % ounces 

2 i/ 2 cups 

2 y 2 cups 


3 “ 


1 lb. 

1 pt. 

1 pt. 


4 “ 


P /3 lbs. 

iy 3 Pt. 

1 % pt- 


8 “ 


2 % lbs. 

2 % pt. 

2 % pt. 


12 “ 


4 lbs. 

2 qts. 

2 qts. 


24 “ 


8 lbs. 

1 gal. 

1 gal. 

• 

• 


Reconstituting powdered eggs: Stir pow¬ 
dered eggs to remove lumps. Add measured 
water slowly, stirring until a smooth mix¬ 
ture is obtained. If possible put reconstituted 
eggs in chill box for several hours. Any re¬ 
maining lumps can easily be removed by heat¬ 
ing the cold eggs. If means of refrigeration 


are not available, use reconstituted eggs with¬ 
in 10 to 15 minutes after mixing with water. 
In preparing cooked foods, powdered eggs 
may be added to other dry ingredients with¬ 
out first being reconstituted. Be sure to com¬ 
bine powdered eggs and dry ingredients 
thoroughly before adding liquids. 


[1841 
































Reconstituting Dehydrated Milk 


To reconstitute powdered or flaked milk 
for beverage or cereal, be sure to follow the 
directions on the can. Each product has its 
own particular requirements. Then, put in 
chill-box 6 to 8 hours before serving and sea¬ 
son with salt to improve flavor. 

Method 

In general, the method is as follows: 
Place in a mixing bowl the measured amount 
of water specified on can of powdered milk. 
(Be accurate.) Powdered milk reconstitutes 
more easily if water is at room temperature. 
Sprinkle milk powder into water, stirring 
constantly to properly incorporate the pow¬ 
der. Add the powdered milk to the water 
slowly. If powder is added too fast, a gummy 
paste will result. 


Notes 

1. A wire whip is preferable for incorporat¬ 
ing powdered milk into the water when 
reconstituting it. 

2. Make all measurements level. 

3. To reconstitute powdered milk for use in 
coffee, use one-half the amount of water 
specified in the Table. 

4. Powdered milk can be reconstituted with 
hot water, if hot milk is desired. 

Milk, like eggs, can be used for baking by 
adding dry powder to other dry ingredients 
and mixing well. Add required amount of 
water for reconstitution to anv other water 
required in recipe. 

Conversion Table No. 8 ‘‘How to Substi¬ 
tute Fresh, Evaporated and Powdered Whole 
or Skim AI ilk" gives equivalents. 


Dehydrated Beets 


General Instructions 

1. Sliced, cubed, or julienne style dehydrated 
beets may be used in the preparation of the 
following recipes. Beets are especially adapt¬ 
able to dehydration as they can be readily re¬ 
constituted to a tender, flavorful product. 


2. Approximate equivalents: 

1 pound dehydrated beets equals 12 
pounds uncleaned raw beets. 

1 pound dehydrated beets equals 8 
pounds canned beets (complete with 
juice). 


NO. 293 PICKLED BEETS 


FIRST . . . 

1. Soak beets and onions separately 20 to 40 
minutes. 

THEN ... 5 hours before serving: 

2. Brine beets to a boil and cook 15 to 20 minutes 
after they reach the boiling point. 

3. Bring vinegar to a boil and pour over the re¬ 
constituted onions, sugar, salt, and pepper. 

4. Drain the beets and add to the onion-vinegar 
mixture. 

5. Cool for 4 hours. Serve as cold as possible. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated beets 

3V 2 lbs. 


Cool water 


3 gals. 

Dehydrated onions 

5 oz. 


Water 


1 qt. 

Vinegar 


1 y 2 qts. 

Sugar 

8 oz. 

1 cup 

Salt 

iy 2 oz. 

3 Tbsp. 

Pepper 

% oz. 

3 Tbsp. 



[1851 































No. 294 


BUTTERED BEETS 


FIRST . . . 

1 • Soak beets 20 to 40 minutes. 

2. Bring slowly to a boil and cook 15 to 20 min¬ 
utes after they reach the boiling point. 

THEN . . . 50 to 60 minutes before serving: 

3. Drain the beets and season while hot with salt, 
pepper, and melted butter. Serve. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated beets 

3y 2 lbs. 


Cool water 


3 gals. 

Salt 

i y 2 oz. 

3 Tbsp. 

Pepper 

Vl OZ. 

2 Tbsp. 

Butter 

1 lb. 

1 pt. 



Dehydrated Cabbage 


General Instructions 

1. Dehydrated cabbage is packed in flaked 
or shredded form. It is easily reconstituted 
and cooked. It may be used as a popular 
ingredient in all types of soups and stews 
or may be cooked alone. If it is used for cole 
slaw, the cabbage should be soaked for 3 to 
4 hours but not cooked. After soaking or 
cooking, the cabbage should not be allowed 
to stand for prolonged periods of time since 
it will become discolored and will also develop 
unsatisfactory flavors. 


2. Dehydrated cabbage will readily absorb 
moisture from the atmosphere. It must be 
held in an airtight container at all times since 
the absorption of too much moisture will re¬ 
sult in the development of unsatisfactory 
flavors. 

3. Approximate equivalents: 

1 pound dehydrated cabbage equals 
16 pounds fresh uncleaned cabbage. 

1 pound dehydrated cabbage equals 
8D? pounds cooked cabbage (drained 
free of surplus water). 


BOILED CABBAGE 


No. 295 

FIRST . . . 

h Soak cabbage 10 to 20 minutes in cool water. 

2. Slowly bring it to a boil; this will take ap¬ 
proximately 40 minutes. Add salt and simmer 
for an additional 10 to 15 minutes. 

THEN . . . y 2 hour before serving: 

3. Drain, leaving about half of the liquid on the 
cabbage. 

4. Fry diced bacon until it is lightly brown. 

5. Add bacon, bacon grease, and pepper to cab¬ 
bage and serve. 

NOTE: I. For a different flavor, the bacon may be 
diced and boiled in the water later used with the 
cabbage. 

2. Avoid overcooking cabbage. It will dis¬ 
color, lose moisture and develop a poor flavor. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated cabbage 

3y 2 lbs. 


Cold water 


4 gals. 

Salt 

4y 2 oz. 

9 Tbsp. 

Bacon, diced 

3 lbs. 

2 qts. 

Pepper 

y 2 oz. 

2 Tbsp. 



3. . A small pinch of sugar improves the cab¬ 
bage flavor. Use only 2 Tbsp. for 100 portions. 

VARIATIONS 

Sweet-Sour Cabbage ... Cook as boiled cabbage. After 
draining add 1 cup of vinegar and cup of 
sugar. 


[186] 




































CORNED BEEF AND CABBAGE 


No. 296 

FIRST . . . 

1. Handle the cabbage as directed in recipe for 
Boiled Cabbage. 

THEN . . . 

2. Break up corned beef and add to the boiling 
cabbage. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated cabbage 

3V 2 lbs. 


Cold water 


4 gals. 

Canned corned beef 

36 lbs. 

6 six4b. cans 


No. 297 cole 

FIRST . . . 

1. Pour cold water over the cabbage and allow it 
to soak for 3 l / 2 to 4 hours. 

NOTE: Avoid overheating. For best results, place 
soaking cabbage in a refrigerator; long soaking at high 
temperatures may ruin the cabbage flavor. 

2. Soak onions in water 20 minutes. 

THEN . . . 

3. Pour the vinegar over the reconstituted onions, 
salt and pepper, and let it stand until the cab¬ 
bage is ready. 

4. Drain all surplus water from cabbage, then 
combine with the onion-vinegar mixture. 

5. Serve cold. 


SLAW 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated cabbage 

2V 2 lbs. 


Cold water 


3 gals. 

Vinegar 


272 qts. 

Dehydrated onions 

10 oz. 


Water 


2 qts. 

Salt 

IV2 OZ. 

15 Tbsp. 

Pepper 

y 2 oz. 

2 Tbsp. 


NOTE: Do not allow to soak overnight. Poor flavor 
and texture will result. 


Dehydrated Carrots 


General Instructions 

1. Dehydrated carrots are packed in two 
forms: julienne shreds or diced. They are 
readily reconstituted and cooked. When cook- 
ing, care should be taken to avoid using sur¬ 
plus water because the juice of carrots con¬ 
tains valuable vitamins and minerals which 
may otherwise be thrown out with the sur¬ 
plus water. Carrots are usually served but¬ 
tered or creamed, although they are very 
tasty when used as ingredients of stews, 


soups, and braised meats. When served with 
roasts or with braised meats, carrots should 
be reconstituted in a normal manner before 
they are added to the meat. 

2. Approximate equivalents: 

1 pound dehydrated carrots equals 
1 2 l / 2 pounds fresh unpeeled carrots. 

1 pound dehydrated carrots equals 
6 pounds drained cooked carrots. 

1 pound dehydrated carrots equals 
7 y 2 pounds canned carrots with juice. 


NO. 298 BUTTERED CARROTS 


FIRST . . . 

1. Soak carrots in cool water for 45 minutes. 

2. Slowly bring to a boil. This requires 45 min. 

3. Simmer for 10 minutes more or until tender. 
THEN ... 15 minutes before serving: 

4. Remove from the stove; add the sugar, butter, 
salt, and pepper, and mix thoroughly. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated carrots, diced 

4 lbs. 


Cool water 


8 gals. 

Sugar 

2 oz. 

4 Tbsp. 

Butter 

1 lb. 

1 pt. 

Salt 

3 oz. 

6 Tbsp. 

Pepper 

!4 oz. 

1 Tbsp. 


[187] 












































Dehydrated Onions 


General Instructions 

1. During reconstitution much of the onion 
flavor is absorbed by the water. If surplus 
water exists after the reconstitution process 
is complete it should be used with the onions. 
Otherwise, the discard of surplus water will 
result in the loss of most of the onion flavor. 

2. Onions are used for the purpose of flavor¬ 
ing other foods. Meat dishes, potatoes, stews, 
soups, and many other vegetables are im¬ 
measurably improved through their use. In 
soups and stews, dehydrated onions will be 
reconstituted during the normal cooking 


process even when added in dry form. In 
dishes of low water content, such as roasts, 
gravies, eggs, potatoes, etc., the use of de¬ 
hydrated o'nions without preliminary recon¬ 
stitution will result in the complete failure 
of the finished product. 

3. Approximate equivalents: 

1 pound dehydrated onions equals 
\2 l / 2 pounds unpeeled fresh onions. 

1 pound dehydrated onions equals 
6 l / 2 to 7 pounds reconstituted 
(cooked) onions. 


NO. 299 SMOTHERED ONIONS (for Steak, Liver and Other Meats) 


FIRST . . . 

1. Stir onions into cool water and allow to soak 
for 20 minutes. 

2. Bring to a boil and allow to simmer (not boil 
vigorously) for 15 to 25 minutes, or until 
tender. The onions should be very tender at 
this stage. 

THEN . . . p 2 hour before serving: 

3. Heat the lard to frying temperature. 

4. Add the reconstituted onions (with surplus 
water) and allow to stew until slightly brown 
and very tender. 


PORTION: iy 2 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated onions 

2 lbs. 


Water 


7 qts. 

Lard or substitute 

1 lb. 

1 pt. 

Salt 

1 y 2 oz. 

3 Tbsp. 



5. Add salt and serve as a dressing for smothered 
meats. 


No. 300 onion 

FIRST . . . 

1. Soak dehydrated onions in water for approx¬ 
imately 20 minutes. 

2. Bring them to a boil and simmer for 15 min¬ 
utes or more. 

THEN . . . 1 ]/ 2 hours before serving: 

3. Melt the lard in a deep frying pan and add the 
simmered onions (with surplus water). Allow 
to fry until they begin to brown. 

4. Add the flour to the fried onions and stir until 
the flour is distributed. 

5. Dissolve bouillon cubes in hot water. 

6. Add some of the stock to thin out the onion- 
flour paste; then combine with the remainder 
of the stock. 


SOUP 


YIELD: 5 gals. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated onions 

1 lb. 2 oz. 

— 

Water 


1 gal. 

Lard or substitute 

2 lbs. 

1 qt. 

Flour, sifted 

2 lbs. 

2 qts. 

Bouillon cubes 


70 cubes 

Water, hot 


5 gals. 

Salt 

3 oz. 

6 Tbsp. 



7. Add salt and simmer for 1 hour before serving. 


[1881 


















































Dehydrated White Potatoes 


General Instructions 

1. The potato is one of our most popular 
foods. The proper reconstitution and prep¬ 
aration of this vegetable in its dehydrated 
form therefore, is of particular importance. 
The cook should strive for the production of 
a final product which has the tender texture 
of a normally cooked fresh potato. 

NOTE: Do not stint either time or water when re¬ 
constituting the potato. 

2. The cubed and julienne potatoes are an 
ideal size for hashed brown potatoes, Lyon- 
naise style, corned beef hash, stews, soups, 
and salad. They are not recommended for 
French fried potatoes. Dehydrated products 
are not adaptable to this form of cooking, 
and French fried potatoes should be prepared 
from fresh potatoes only. 


3. The precooked, shredded potato is suited 
to the preparation of mashed potatoes, potato 
soups, and potato cakes. The julienne and 
cubed styles may also be used for the prep¬ 
aration of these dishes. 

4. Approximate equivalents: 

1 pound dehydrated potatoes equals 
6 pounds raw unpeeled potatoes. 

1 pound dehydrated potatoes equals 
4 ]A pounds peeled potatoes. 

1 pound dehydrated potatoes ( julienne 
style) equals 3 pounds 10 ounces re¬ 
constituted (cooked) potatoes. 

1 pound dehydrated potatoes (pre¬ 
cooked shreds) equals 6 pounds fin¬ 
ished mashed potatoes. 


HASHED BROWNED OR FRIED POTATOES 


NO. 301 

FIRST . . . 

1. Soak dehydrated potatoes in cool water for 20 
to 40 minutes. 

2. Bring to a boil. This will require about 45 
minutes. 

3. Add salt. Simmer for 10 more minutes, for a 
total cooking time of approximately 55 min¬ 
utes. 

4. Drain oft" water and cool. 

THEN ... 1 hour before serving: 

5. Place 2 pounds of lard in frying pan and heat 
to frying temperature. 

6. Add potatoes and mix lightly with fat. 

7. Turn the potatoes after those on the bottom 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated potatoes 

7 lbs. 


Water 


4y 2 gals. 

Salt 

4 oz. 

% cup 

Lard 

2 lbs. 

1 qt. 



have been frying for about 10 to 15 minutes 
and are browned. 

8. Continue frying about 20 minutes more, occa¬ 
sionally turning potatoes. 

NOTE: Be sure to drain potatoes well. Soggy potatoes 
will not brown nicely. 


[1891 












POTATOES AU GRATIN 


NO. 302 


FIRST . . . 

1. Soak the potatoes in water for 20 to 40 min¬ 
utes. 

2. Bring to a boil and cook until tender. This 
requires about 1 hour. 

3. Drain well. 

THEN . . . 1 y 2 hours before serving: 

4. Reconstitute milk using cold potato water. 

5. Place the cooked and drained potatoes in a 
deep baking pan. 

6. Add milk, salt, and pepper. Stir well. 

7. Slice cheese into thin slices. Scatter the slices 
over the potatoes. 

8. Sprinkle bread crumbs over the cheese. Dot 
with pieces of butter. 

9. Bake in moderate oven (350° F.) until a rich 
brown crust has formed. This should require 
30 minutes. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated potatoes 

7V 2 lbs. 


Water, cool 


4% gals. 

Dehydrated whole milk 

1 lb. 


Water (potato) 
or 

Milk, evaporated 


3 qts. 

4 1414 oz. cans 
(2 qts.) 

Water (potato) 


2 qts. 

Salt 

6 oz. 

% cup 

Pepper 

14 oz. 

1 Tbsp. 

Cheese, sliced 

2 lbs. 

114 qts., 

v broken, cubed, 
or sliced 

Dry bread crumbs 

y 2 ib. 

14 qt. 

Butter 

1 lb. 

1 pt. 



No. 303 POTATO 

FIRST . . . 

1. Soak potatoes 20 to 40 minutes in cool water, 
then heat to the boiling point. 

2. Slowly cook until the potatoes are very tender. 
This should take 30 minutes. 

3. Drain off all surplus water and cool. 

THEN . . . ]/ 2 hour before serving: 

4. Reconstitute onions and drain well. 

5. Add onions to the potatoes. Pour on vinegar, 
salt and pepper. Stir until mixed. 

NOTE: If mayonnaise is available, leave out vinegar. 
Add 1 quart of mayonnaise to the recipe. 

6. If fresh eggs are available, add 20 sliced, hard- 


SALAD 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated potatoes 
julienne style 

5 lbs. 


Water (for potatoes) 


15 qts. 

Dehydrated onions 

8 oz. 


Water (for onions) 


1% qts. 

Vinegar 


% qts. 

Salt 

3 oz. 

6 Tbsp. 

Pepper 

14 oz. 

2 Tbsp. 

* 


boiled eggs. Cold scrambled dehydrated eggs 
may be added instead. 


Dehydrated Mashed Potatoes 


General Instructions 

The ever-popular mashed potato may be 
prepared from either well-cooked julienne 
(cubed) or from dehydrated shreds. Since 
the shredded dehydrated potato has been 
cooked before drying, it may be reconstituted 
simply by direct mixing with the proper 


quantity of boiling water. After reconstitu¬ 
tion, the addition of hot milk and butter 
results in an excellent mashed potato. For 
quickness and simplicity, the dehydrated po¬ 
tato shred offers advantages not obtainable 
in other forms of potatoes. 


[1901 












































NO. 304 MASHED POTATOES (Prepared from Pre-cooked, Shredded Potatoes) 


FIRST . . . 

1. Have water boiling vigorously. 

2. Measure accurately and pour over the 
shredded potatoes. Let stand in covered con¬ 
tainer on hack of stove for 15 minutes or over 
a low flame for 10 minutes. 

THEN . . . y 2 hour before serving: 

3. Add salt and stir vigorously for 15 or 20 
minutes in order to work out lumps. 

4. After working smooth, add hot reconstituted 
milk and melted butter. 

5. Whip until fluffy. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated potato 
shreds, pre-cooked 

4i/ 2 lbs. 


Salt 

3 oz. 

6 Tbsp. 

Milk, evaporated 

Water 

3 lbs. 

3 14y 2 oz. cans 
or 

LAqts. 

1 y 2 qts. 

or 



Dehydrated whole milk 
Water 

12 oz 

2y 2 qts. 

Butter, melted 

1 lb. 

1 pt. 



NO. 305 MASHED POTATOES (Prepared from Julienne or Cubed Potatoes) 


FIRST . . . 

1. Soak julienne style potatoes for 40 minutes, 
cubed style for 20 minutes. 

2. Bring to a boil and cook until very tender. 

3. Drain off and save surplus water. (This should 
give 25 pounds of potato pieces and approx¬ 
imately 1 y 2 gallons of surplus potato water.) 

THEN . . . y 2 hour before serving: 

4. Mash the drained potato pieces until as smooth 
as possible. All lumps cannot be removed. 

5. Reconstitute milk with cool potato water and 
brine to a boil. Add salt and butter. 

6. Slowly stir the hot milk mixture into the 
mashed potatoes. 

7. Beat well and serve at once. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated potatoes 

7 lbs. 


Water 


4% gals. 

Evaporated milk 

P/ 2 lbs. 

iy 2 uy 2 -oz. 
cans ( 3 ,4 qt.) 

Water (potato) 


3 4qt. 

or 



Dehydrated whole milk 
Water (potato) 

5 oz. 

1 y 2 qts. 

Salt 

4 oz. 

y 2 cup 

Butter 

1 lb. 

1 pt. 



No. 306 CREAM OF 

FIRST . . . 

1. Put water, salt, pepper, dehydrated onions, 
and shredded potatoes in a kettle and bring to 
a boil. 

THEN ... 1 hour before serving: 

2. Let simmer for about 30 minutes. 

3. Add evaporated or reconstituted milk and but¬ 
ter and let simmer for 20 minutes more. Serve 
while still hot. 

NOTE: If soup is not the main dish of the meal, pre¬ 
pare only one-half of the recipe. 


POTATO SOUP 


YIELD: 8 gals. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Water 


314 gals. 

Salt 

4 oz. 

y 2 cup 

Pepper 

Va oz. 

1 Tbsp. 

Dehydrated onions 

4 oz. 


Dehydrated potatoes, 
pre-cooked shreds 

4 lbs. 


Evaporated milk 
or 

Dehydrated whole milk 
Water 

2 y 2 lbs. 

10 14y 2 -oz. 
cans (4y 2 qts.) 

3 qts. 

Butter 

2 lbs. 

1 qt. 


f 191 1 

























































Dehydrated Sweet Potatoes 


General Instructions 

1. Sweet potatoes are adapted to many forms 
of cooking. They may be prepared plain with 
blitter, candied, fried, served as a side dish 
with meats and fowl, or used as a pie. When 
cooking sweet potatoes, one important watch¬ 
word should be: AVOID DRYNESS. It is 
essential that sweet potatoes be reconstituted 
to maximum moisture content if tasty, moist, 


finished products are to be obtained. 

2. Approximate equivalents: 

1 pound dehydrated sweet potatoes 
equals 3}d pounds fresh unpeeled 
sweet potatoes. 

1 pound dehydrated sweet potatoes 
equals 2 pounds 12 ounces to 3 pounds 
drained reconstituted sweet potatoes. 


NO. 307 BUTTERED SWEET POTATOES (Baked) 

FIRST . . . 

1. Soak potato slices for 20 to 40 minutes, then 
slowly bring to a boil. 

2. Simmer 25 to 45 minutes. 

NOTE: It is important that the potatoes be tender 

and moist at this stage. Be sure to cook sufficiently. 

THEN . . . y 2 hour before serving: 

3. Drain off the surplus water (there should be 
only a small quantity), add salt and butter, 
and mash by stirring vigorously. 

4. Place in large baking pan. add the surplus 


No. 308 CANDIED OR GLAZED SWEET POTATOES 

FIRST . . . 

1 ■ Soak potatoes in cool water for 20 to 40 min¬ 
utes and then boil for 30 to 45 minutes. 

NOTE: Be sure to cook until tender. 

2. Drain off surplus water (do not throw away), 
being careful to leave slices whole. 

THEN . . . 45 minutes before serving: 

3. Make a syrup by adding sugar to the surplus 
water and boiling for 5 minutes. 

4. Place the’sweet potato slices in a baking pan. dot with butter. 

Pour the syrup over the sweet potatoes and • 5. Bake for 30 minutes in a moderate oven. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated sweet 
potatoes 

7V 2 lbs. 


Cool water 


3% qts. 

Granulated sugar 

5 lbs. 

21/2 qts. 

Butter 

1 lb. 

1 pt. 


PORTION: 4 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated sweet 
potatoes 

7V 2 lbs. 


Water, cool 


3% qts. 

Salt 

1 oz. 

2 Tbsp. 

Butter 

2 lbs. 

1 qt. 



water which was previously drained off and 
stir thoroughly. 

5. Bake for 20 minutes in a moderate oven. 


Dehydrated Corned Beef Hash 


General Instructions 

Corned beef hash may be served with 
either poached or scrambled eggs, if desired. 
When cooked so that it is crusty and brown 


it is a very popular dish. 

Since there is usually a sufficient quantity 
of salt in the corned beef itself, salt has been 
purposely omitted from the following recipe. 


[1921 






































CORNED BEEF HASH 


NO. 309 

FIRST . . . 

1- Soak the potatoes for 20 to 40 minutes and 
then bring to a boil. 

2. Cook until tender. This should require about 
45 minutes. 

3. Drain off the surplus water but do not dis¬ 
card it. 

4 Soak onions for 15 to 20 minutes and bring to 
a boil. 

5. Drain immediately. Do not discard the sur¬ 
plus onion water. 

THEN ... 1 hour and 15 minutes before serving: 

6. Fry the drained, reconstituted onions in the 
lard until they begin to color. 

7. Break up the corned beef and mix with the 
potatoes. 

8. Add the fried onions and then follow with all 


PORTION: 8 oz. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated potatoes 

6 lbs. 


Cool water (for potatoes) 


151/2 qts. 

Dehydrated onions 

8 oz. 


Cool water (for onions) 


1 % qts. 

Lard 

1 lb. 

1 pt. 

Corned beef 

18 lbs. 

3 6-lb. cans 

Pepper 

% oz. 

3 Tbsp. 



of the surplus onion water and enough of the 
potato water to moisten the hash (most of it 
will be needed). 

9. Place hash in deep baking pan. Bake in hot 
oven 45 minutes or until crust is brown. 


Bacon and Eggs (oven method) 

General Instructions 

This method of preparing eggs may also 
be used for preparing sausage and eggs, ham 
scraps and eggs, etc. While dehydrated w hole 


eggs vary in density to some extent, the fact 
that they are packed in 3-pound cans should 
aid in measuring the proper amount. 


BACON AND EGGS (Oven Method) 


No. 310 

FIRST . . . 

1. Stir the eggs with one-third of the reconsti¬ 
tuted milk. 

NOTE: Do not use all the milk at once, since this may 
cause lumping. Vigorous stirring is needed. 

2. After the mixture is smooth, add salt, peppei 
and the remaining reconstituted milk. 

NOTE: Always use cold water or mUk when recon¬ 
stituting eggs. After eggs have been reconstituted, 
do not allow the mixture to stand in a warm galley 
because spoiling will result in a few hours. 

THEN ... 45 minutes before serving: 

3. Fry the cubed bacon in a deep baking pan until 
it is crisp and brown. 

4. Pour the eggs over the fried bacon and fat and 
then place the entire mixture in the bake oven. 

The oven temperature should be moderate 
(275° to 325 c F.). 

NOTE: Certain ovens which have too much bottom 
heat may necessitate the use of double pans. 

5. After the eggs have been in the oven for about 
10 minutes, or when they have begun to set, 
stir them with a wooden paddle. Pull all coagu¬ 
lated egg toward the center of the pan. then put 
the pan back in the oven. 

[ 193 


PORTION: 5 oz. 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Bacon (sliced and 

6 lbs. 

3 qts. (cubed 

coarsely chopped) 

or diced) 

Dehydrated whole eggs 

5 lbs., 12 oz. 


Water 


7 qts. 

Evaporated milk 

6 lbs., 2 oz. 

7 12V2-oz. cans 
or 3 qts. 

or 

Dehydrated whole milk 

1 lb., 12 oz. 


Water 


9 qts. 

Salt 

2/2 OZ. 

5 Tbsp. 

Pepper 

V 2 oz. 

2 Tbsp. 


6. Stir again every 5 minutes until the eggs are 
properly coagulated. Remove them from the 
oven while they are still slightly soft, since 
they will continue to coagulate for a few min¬ 
utes after removal from the oven. Forty-five 
minutes cooking time is necessary. 

7. Serve the finished scrambled eggs and bacon 
quickly. They maintain their best texture for 
perhaps 20 to 30 minutes. 

NOTE: Do not warm them over as this will make the 
eggs tough and rubbery. 

1 







































No. 311 


APPLE SAUCE 


FIRST . . . 

1. Place dehydrated apples and water in kettle, 
bring to a boil, and let simmer for about 20 
minutes. 

THEN ... 15 minutes before serving: 

2. Add sugar and let simmer for 10 minutes 
more. 

NOTE: Spices may be added if desired. 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated apple 
nuggets 

3y 2 lbs. 


Water 


12 Y 2 qts. 

Sugar 

2'/ 2 lbs. 

114 qts. 

Cinnamon 

Vi °z. 

• 2 Tbsp. 

or 

Nutmeg 

y 2 oz. 

2 Tbsp. 



No. 312 CRANBERRY SAUCE 

(Prepared from dehydrated sliced cranberries) 

FIRST ... . 

1. Add water to dehydrated cranberries and 
bring to a boil while stirring. 

2. Simmer about 6 minutes, or until tender. 

THEN ... 15 minutes before serving: 

3. Add sugar and boil 8 minutes, stirring gently. 

4. Serve cold. 


PORTION: % cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated sliced 
cranberries 

1 lb. 


Water 


6 qts. 

Sugar 

7 lbs. 

3y 2 qts. 



No. 313 CRANBERRY SAUCE 

(Prepared from dehydrated cranberry powder) 

FIRST . . . 

1. Mix powdered cranberries with sugar; stir 
until thoroughly combined. 

THEN . . . y 2 hour before serving: 

2. Add water and bring to a boil, stirring gently. 

Boil 1 to 2 minutes. 

3. Pour into pans’to cool. 


PORTION: % cup 


SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

Dehydrated cranberry 
powder 

1 lb. 


Sugar 

8 y 2 lbs. 

4% qts. 

Water 


7 qts. 






[1941 

















































1 


m 

- 

t; % 

--= 


Baking on Shipboard 

This text covers with detailed explanations and illustrations all the basic informa¬ 
tion required by the ship's Baker for the efficient operation of his department. 

The formulas are specifically designed so you can prepare nourishing and palat¬ 
able dishes with the ingredients available aboard ships. For this reason, they do not 
necessarily conform to standard recipes used in the baking industry. 

Materials and circumstances are subject to changes which may result in defects in 
the finished product. These defects are explained throughout the text so that intelli¬ 
gent adjustments can be made. 

Here are brief descriptions of the ingredients, equipment and processes that 
every Baker must know. These are of special value for the man whose work 
is done on board ship. Be sure you understand the following terms before you go 
on to the formulas and specific recipes. 


BAKING POWDER: A chemical leavening agent 
capable of producing a gas when subjected to heat 
and moisture. Sometimes referred to as an “Aerat¬ 
ing Agent.” Used in cakes and doughs for its leaven¬ 
ing ability—that is, its ability 7 to create a gas in the 
mix which in turn causes the product to become light 
and porous. The more baking powder added to a 
mix, the more porous it becomes. Decreasing the 
amount makes the product heavier, less porous. 

If baking powder is not available it can be made 
by blending the following: 


Cream of Tartar.8 oz. 

Baking Soda .4 oz. 

Cornstarch.2 oz. 


When possible, use a double-acting baking powder. 
This tvpe of leavening releases a limited amount of 
gas when subjected to moisture, and releases the re¬ 
mainder of the gas when placed in the oven. Do not 
use hot water or hot milk in a mix calling for baking 
powder. 

BAKING SODA: An alkaline substance capable of 
releasing carbon-dioxide gas. L sed in mixes having 
acid ingredients. Also used in chocolate cake to give 
the cake a darker color and to neutralize the natural 
aciditv of the cocoa. DO NOT USE BAKING 
SODA AS A SUBSTITUTE FOR BAKING 
POWDER. 


[195] 





BUTTER: A fat made from milk fats—with or with¬ 
out salt. The salt can be removed by working the 
butter in the hands under cool running tap water. 
When using salt butter make allowance for it when 
scaling off. If butter is not available, substitute short¬ 
ening in the same amount. 

COCOA: The ground cocoa bean from which part 
of the fat has been extracted. Used in cakes for 
its flavor and color. When adding cocoa to an icing 
or mix take into consideration its ability to absorb 
liquid. Some cocoas are darker than others due to 
the degree of roasting in the manufacturing process. 
Use less of the darker cocoa to avoid having the 
cake bitter and dark. 

CORNMEAL: A product made from corn, of fine, 
medium and coarse granulation. Is highly absorbent 
and mixes made with cornmeal should be on the soft 
side. If cornmeal is too gritty, allow it to soak in 
warm water or milk before using. 

CORNSTARCH: A product used to thicken pie fill¬ 
ings. Also used to improve the baking quality of a 
hard flour in making cake, pie crust and cookies. 
For this purpose a mixture of 14 ounces of flour 
and 2 ounces of cornstarch is satisfactory. This can 
be increased slightly if desired. A week’s supply 

should be made and placed in a separate bin. 

• 

CRUSTING: Formation of hard surface on uncov¬ 
ered dough due to evaporation of water. 

CUT IN SHORTENING: To combine firm shorten¬ 
ing and flour with a cutting motion of pastry blender 
or knife, without completing mixing. 

DEVELOP DOUGH: To mix dough with hands 
(kneading). 

EGGS: Act as a leavener in cake artd cookie mixes 
and give volume in doughs. Frozen eggs are shell 
eggs which have been shelled and frozen. In defrost¬ 
ing eggs or preparing them for use, hold them at 
room temperature until defrosted. Stir well and use 
at room temperature. Take out only the amount 
needed, as eggs will spoil if kept in a warm place. 
D® not defrost by heating. Egg powder or dry eggs 
are made by removing moisture from the shell egg, 
leaving the egg solids. To bring the egg back to its 
natural state the water is replaced. 

FERMENTATION: The chemical reaction of ingredi¬ 
ents (especially yeast) in dough causing carbon- 
dioxide gas to form and expand the dough. 

FLAKY PIE CRUST: An effect resulting from leav¬ 
ing lumps of shortening in the dough. As the dough 
is rolled out, the lumps become layers which bake 


as “flakes.” As this type of pie crust does not easily 
crumble, it is best for 2-crust pies and cobblers. 

FLAVORINGS: Used to impart a definite taste or 
flavor to a product. The amount used is dependent 
upon the strength or concentration of the flavor and 
on the taste of the individual. Usually added together 
with the liquid used. Flavors should be kept cov¬ 
ered at all times. 

FLOUR, ALL-PURPOSE: A mixture of bread and 
cake flour. Can be used for both bread and cake prod¬ 
ucts. When using an all-purpose flour remember it 
hasn’t as much protein as bread flour, therefore, is 
not as strong. Also, it does not have as much carbo¬ 
hydrate as cake flour. Can be classified as an in- 
between type of flour. 

FLOUR, BRAN: The branny part of the wheat ker¬ 
nel. Used in making of bran muffins. Keep the bran 
covered and in a clean container. Do not store for 
a long period as it may become infested with weevils. 

FLOUR, BREAD: Has a creamy yellow appearance 
and feels dry to the touch. When squeezed the flour 
tends to fall apart. Has a high percentage of pro¬ 
tein, making it ideal for bread and rolls which de¬ 
pend a great deal upon the gluten content of a dough 
for their volume. Though suited for bread and rolls, 
it is considered too hard or glutinous for cake. 

FLOUR, CAKE: Is white in appearance and when 
squeezed in the hand tends to cake or remain in a 
lump. Cake flour has a lower protein content and is 
used in making cakes, pie crust, cookies. In some 
instances where the bread flour is too strong a per¬ 
centage of cake flour is substituted. 

FLOUR, GRAHAM: A course whole wheat flour 
which can be used instead of whole wheat. 

FLOUR, RYE: A dark gray flour which forms no 
gluten hut is dependent upon being combined with 
bread flour for gluten development. 

FLOUR, WHOLE WHEAT: Made from the entire 
wheat kernel with the exclusion of the germ. Used in 
the making of whole wheat bread and muffins. 
Doughs and mixes made with whole wheat flour 
should be on the soft side. 

GLUTEN: The essential constituent of flour, pri¬ 
marily responsible for producing the elasticity that 
enables dough to retain fermentation gases. 

KNEADING: To work and press dough by folding 
and stretching with the hands. 


[ 196 ] 


LARD: Can be substituted for shortening in the mak¬ 
ing of doughs (biscuit and pie crust) ; also in cakes. 
For every pound of shortening substitute 14 ounces 
of lard. Half butter and half lard is also a satis¬ 
factory combination in place of shortening. It is not 
recommended for frying because of its low smoke 
point and tendency to leave a slight flavor. 

LEAVENING: The "raising" of a batter by using 
baking powder (or chemical equivalent) or yeast. 

MALT: A sugar syrup made from sprouted barley. 
Is used in doughs and helps keep baked products 
fresh. Do not use more than an ounce of malt to 
every quart of water. 

MEALY PIE CRUST: An effect resulting from thor¬ 
oughly blending flour and shortening. A “short” 
crust. This, type of crust is best for pie-shells that 
are baked in advance of fillings. 

MILK, EVAPORATED: When substituting for milk 
in cakes, use one quart of evaporated milk to one 
quart of water. In making bread use 25% evaporated 
milk to 75% water. 

MILK POWDER, SKIM: Can be dissolved in water 
and creamed in cake mixes, cookies, and sweet yeast 
doughs. Proportion used is 2 ounces for every quart 
of water when making milk to be used in doughs, 
and 4 ounces to every quart of water for milk being 
used in the making of cakes. It is advisable to make 
a day’s supply at one time rather than for each mix. 
When lumpy, run the milk powder through a sieve. 

MOLASSES: A brown syrup made from sugar. Used 
in making whole wheat bread, molasses cookies and 
gingerbread. 

MOLDING: Shaping bread or sweet yeast dough 
into loaves or units. 

OLD DOUGH: Y east dough that has become over¬ 
fermented because too long a time elapsed before 
baking. This produces dark, sour, small, coarse- 
textured baked goods. Old doughs can. however, be 
used in combination with fresh dough. 

PUNCHING (OR FOLDING): The process of forc¬ 
ing the gas out of the dough by folding one part 
over the other. 

QUICK BREADS: Products in which baking powder 
is used for leavening. (Example: biscuits, muffins.) 

ROUNDING UP: Forming bread or sweet yeast 
doughs into round balls of the desired size for mold¬ 
ing later into finished units. 


SALT: Used in doughs to impart flavor, strengthen 
the gluten and control the rate of fermentation. The 
more salt used, the slower the fermentation process. 
In cakes it is used to enhance the natural flavor of 
the cake ingredients. When coming in direct contact 
with yeast it destroys its activity. 

SHORTENING: A bland and colorless vegetable fat 
made from vegetable oil. Can be substituted for but¬ 
ter. It imparts shortness and tenderness to baked 
products. 

SPICES: Added for flavor. Nutmeg can be substi¬ 
tuted for mace. Mace is stronger and when substi¬ 
tuting it for nutmeg, decrease the amount used. 

SUGAR, BROWN: Can be used in dougbs in place 
of granulated sugar. Also can be used for making 
streusel topping. 

SUGAR, 4X OR CONFECTIONER’S: A very finely 
pulverized sugar, resembling cornstarch in appear¬ 
ance. Can be used in doughs to replace brown or 
granulated sugar. Is used mainly in the making of 
icings, butter creams and in dusting baked products. 

SUGAR, GRANULATED: Used in doughs and 
cakes. If hard and lumpy, place on the bench and 
break and roll out sugar lumps with a rolling pin. 

TEMPERING: Regulating the water temperature to 
meet the dough requirements. 

TROUGH: A pan or container for dough. 

VEGETABLE OIL: An oil that can be substituted for 
shortening when making bread dough. Used in place 
of melted shortening. Also in greasing or oiling bread 
pans and frying doughnuts. 

WATER: When using ordinary drinking water add 
one ounce of salt to every quart. Sea water can be 
used to advantage in making bread doughs if the 
other water is not available. Allow for about a half 
hour longer fermentation period. 

WATER ABSORPTION: W ater required to produce 
a bread dough of desired consistency. Flours vary in 
ability to absorb, water. This depends on the age of 
flour, moisture, contents, type of wheat, storage con¬ 
ditions and milling processes. 

YEAST: Used in bakery products to condition the 
dough and make it light and porous. 

YOUNG DOUGHS: Yeast doughs which are under¬ 
fermented. This produces yeast goods which are 
heavy, red-colored, tight-textured. 


[197] 


What You Should Know About Yeast 

A thorough understanding of the types of yeast—how to conserve them . . . how 
to use substitutes . . . how to make yeast from materials at hand—is essential in the 
preparation of delicious baked goods. The following types of yeast may be used for 
baking: compressed yeast, granular dehydrated yeast, dry yeast in cake form. 


Compressed Yeast: Supplied in one-pound 
units approximately the size of one-pound 
prints of butter, and in ^ 2 -ounce cakes. It is 
stowed frozen at 20° F. or lower, and should 
be thawed at about 40° F. before using. 

The amount used in yeast-raised goods 
varies from about 1% (1 pound of yeast per 
100 pounds of flour) in lean bread doughs 
to as much as 6% (6 pounds per 100 pounds 
of flour) in rich coffee cake and Danish 
pastry doughs. Richer doughs require more 
yeast to properly leaven or raise the dough. 
Normally, bread requires about 2% (2 

pounds per 100 pounds of flour). 

Dehydrated Yeast: This is yeast with only 
about 8% of its original moisture remaining. 
It has twice the amount of live (but inactive) 
yeast cells as are present in compressed yeast. 
Only half as much dehydrated yeast is used 
in formulas as compressed yeast. 
Dehydrated yeast must be ‘'reactivated” be¬ 
fore being added to dough mix. To do this: 

1. Dissolve required quantity of yeast in 
lukewarm water (70° F. to 80° F.). 

2. Add small amount of sugar to furnish 
food for yeast cells. 

3. Allow mixture to stand at temperature 
of 70° F. to 75° F. for 45 to 60 minutes'. 
This step is usually termed “pre-treat¬ 
ment” of yeast. 

Quantities of sugar and water used in 
pre-treatment are subtracted from the dough 
formula. Usually, quantities are as follows: 

Yeast—5 parts, by weight 
Sugar—1 part, by weight 
Water—35 parts, by weight 

Dehydrated yeast is winning widespread 
acceptance for use on vessels since it does not 


require refrigeration and can be stored over 
extended periods without harmful effects. 
However, being a dry yeast, it does not dis¬ 
solve as quickly as compressed yeast. For 
best results, it is important that you soak 
dehydrated yeast in lukewarm water for 
about 15-20 minutes before using. 

EMERGENCY METHODS 
OF MAINTAINING YEAST SUPPLY 

Baker should watch the consumption of his 
compressed and dehydrated yeast supply 
carefully, rationing it if necessary. If his 
supply is low, he can conserve yeast by: 

1. Decreasing amount of yeast and allow¬ 
ing dough to ferment longer; 2. Making a 
“sponge dough" with old dough as a leaven¬ 
ing agent: 3. Making a stock yeast; 4. Making- 
virgin yeast: 5. Baking muffins and biscuits 
instead of bread. 

Decreasing the Amount of Yeast 

Lengthen the period of time in which the 
yeast-water mixture stands at warm temper¬ 
atures. This permits new yeast cells to grow, 
increasing the fermenting power of the yeast. 

Making Sponge Dough 

# 

About 60% of the total dough batch con¬ 
sists of a "sponge"—dough that has fer¬ 
mented from 12 to 24 hours (old dough). 
The remaining 40% of the dough batch con¬ 
sists of salt, sugar, evaporated milk, flour 
and shortening. When the sponge and fresh 
dough are mixed, the sponge acts as a leav¬ 
ening agent for entire batch. By always sav¬ 
ing a certain amount of dough from one 
baking period to another, the sponge method 
can be used to replace yeast on a continual 
production basis. 

See formula for Sponge Method, page 211. 


[ 198 ] 


STOCK YEAST 




To Make 48 Pounds of 

Bread 

INGREDIENTS 

WEIGHTS 

AMOUNT 

METHOD 

Potatoes 

1 lb. 

1 qt. 

Wash potatoes. Cut up in 1-inch 
cubes leaving the skin on. 

Water 

1 lb. 


Place water and potatoes in a pot 
and bring to a boil. 

Salt 

14 OZ. 

3 4 Tbsp. 

When well done mash and strain 

Sugar or malt 

1 oz. 

2 Tbsp. 

into a clean wooden or porcelain 

Flour 

4 oz. 

1 cup 

pot. Mix in salt, sugar and flour. 





Water, boiling 

7 lbs. 

314 qts. 

Add boiling water and stir well. 

Compressed yeast 

14 oz. 



or 



Allow to cool to 80° F. Dissolve 

Dehydrated yeast 

14 OZ. 


the yeast in a small amount of 

or 

Dried yeast 

1 Vi oz. 


be at 80 D F. when adding the yeast. 
Allow to ripen at 80° F. Yeast will 

or 



be ready for use in 12-24 hrs. 

Stock liquid yeast 

1 lb. 

1 pt. 



Stock Yeast 

For a straight dough having a fermenta¬ 
tion period of about three hours, use one 
part of the stock yeast to two parts of water. 

Example: 

A dough recipe calls for 9 quarts of 
water. Use 3 quarts of stock yeast mix¬ 
ture and 6 quarts of water. The rest of 
the formula remains the same. 

Save a pint of this stock yeast mixture to 
use in making the next batch. 

Making Virgin Yeast 

Only when all other means are exhausted 
should the following preparation be made, as 
its results are unreliable: 

Formula: Flour. 3 lbs.; Water, 4 qts.: 
Sugar, 1 oz.; Salt, 34 oz. 

Dissolve sugar and salt in water and bring 


to a boil. Place flour in earthenware or 
wooden receptacle. Pour one quart of the 
boiling water on flour. Stir well and break 
up lumps. When remaining water has cooled 
to about 160° F. add to flour paste. Allow 
the mixture to cool at 80° F. and keep at 
this temperature for from 48 to 60 hours or 
until all hissing has stopped. The yeast is 
then ready for use. 

Virgin Potato Yeast: Use the same ingredi¬ 
ents and procedure as in above, substituting 
4 pounds of boiled potatoes for 3 pounds of 
flour in the formula. 

Young Doughs: Yeast doughs which are 
under-fermented. They produce yeast goods 
which have a tendency to be heavy, dark- 
colored and tight-textured. 


[ 199 ] 



























How to Use the Range 


The quality of any baked product depends 
on accurate application of heat to the finished 
dough. This means intelligent handling of 
the range. Follow this procedure: 

1. Light the range well before starting pro¬ 
duction, so baking can begin immediately. 

2. In firing range, have it set at a higher 
temperature than required and then make 
necessary adjustments fifteen or twenty 
minutes before baking. This guarantees 
even heat. 

3. Bake large units at a lower temperature 
than smaller ones. Approximate baking 
temperatures are as follows: 

Bread . 425° F.-450 0 F. 

Rolls . 425° F.-450 0 F. 

Buns.400° F.-425° F. 

Biscuits .425° F.-450 0 F. 

Corn Muffins ,. 400° F.-425° F. 

Pies 450° F.-460 0 F. 

Calces .380° F.-390 0 F. 

Cookies .400° F. 

Pound Cake.350° F. 

Helpful Hints 

Watch out for “hot spots'’ in the range. 
Turn cakes or bread around when necessary 
to avoid burning in places. Do this gently 
as the products are apt to fall if jarred. 

If range has a sharp top heat: 

Place a sheet pan on the shelf above the 
product being baked. 

Grease a sheet of heavy paper and place 
directly over the product. 

Leave range door open. 

If range has a sharp heat near bottom: 

Place a pan between hearth and product 
being baked. 

Bake products on a double pan. 

"Rich" products (those containing increased 
amounts of sugar and shortening) are baked 
at a lower temperature than “lean” products. 


Utilize all range space if possible. Orderly 
arrangements permit greater use of space. 

Do not jar range as this will afifect products 
that are baking. 

Always wear gloves or have cloths at hand 
to remove hot pans. If fingers are burned, 
apply first-aid immediately. When removing 
and placing hot utensils in the galley call the 
attention of your co-workers to the pans to 
prevent accidents. , 

How to Tell When Products Are Done 

Bread is baked if the color is an even golden- 
brown and the crust cracks when rapped 
sharply—even at the sides. 

Cake is baked when it springs back when 
fingers are pressed lightly in cake’s center. 
If it does not, cake is soft inside and still 
unbaked. 

Pie is baked when the pie skids or moves 
when pie pan is spun around slightly. This 
test shows the bottom is baked—the last part 
to bake thoroughly. 

Buns or Biscuits are baked when they have 
golden-brown color on the bottom as well as 
the top. Check sugar and coffee buns as they 
tend to bake out longer than other types. 

Cook ies are baked when the bottoms are light 
brown and when a thin brown edge appears. 
Cookies continue baking after their removal 
from the range because the pans retain the 
heat. Do not over-bake. 

Satisfactory baking results can be ob¬ 
tained only if the product is baked at the 
specific temperature called for in the recipe. 
For best results, and to insure that you are 
baking at the correct temperature, use a 
baking thermometer regularly. 


[ 200 ] 











Basic Steps in the Preparation of 
Yeast Bread and Roll Doughs 

A good Baker masters two basic techniques. First, he measures ingredients 
accurately. There is no room for guesswork. The importance of carefully scaling 
(weighing) dry ingredients and measuring liquid ingredients cannot be over¬ 
emphasized. Second, he knows how to prepare dough for baking. In the formulas that 
follow, you are given the correct weights and amounts of ingredients needed to pre¬ 
pare various yeast bread and roll doughs. Mix these exactly as directed in the par¬ 
ticular formula you select. You will then be ready to prepare the dough for shaping 
into loaves, rolls, twists, etc., as described in the 5 Basic Steps on pages 204-205. 



WHITE 

BREAD 

DOUGH 


YIELD: Ten 

2-lb. loaves SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Salt 

4 oz. 

y 2 cup 

Place in bowl and stir to break up 

Sugar 

12 oz. 

iy 2 cups 

any lumps. 

Evaporated milk 

2 lbs. 

1 qt. 

Add evaporated milk with 75% of 

Water 

6 lbs. 

3 qts. 

the water. 

Yeast 

6 oz. 

iy 2 cups 

Break into small particles and dis¬ 
solve in remaining lukewarm water. 

Flour 

13 lbs.-8 oz. 

12 qts. 

Sift and add. Stir slightly, add yeast 
solution and mix until dough is 
formed. 

Shortening 

12 oz. 

iy 2 cups 

Add shortening and mix. Develop 
the dough until smooth and elastic. 


Weight of Mix: 23 lbs., 10 oz. MATERIALS AND TOOLS NEEDED: 

Dough Temperature: 80 D F. Bread dough Bench brush Scale and weights 

Oven Temperature: 425° F. Dusting flour Pullman pans Grease and brushes 

Scraper Covering cloth Oil and cloth 

Mix ingredients as directed above. Proceed through Basic Steps 1-5 (pages 204-205). 

[ 201 ] 
















SWEET RYE BREAD 



YIELD 

: Ten 2-lb. loaves SERVINGS 

: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

METHOD 

Salt 

4 !/2 oz. 

Vl cup 

Place salt, molasses and 75% of 
the water into a bowl and stir. 

Molasses 

4 oz. 

V 3 cup 

Water 

8 lbs. 

4 qts. 





Break yeast into small pieces and 

Yeast 

6 oz. 

IV 2 cups 

dissolve into the remaining luke- 




warm water. 

Rye flour 

4 lbs., 8 

oz. 4 qts. 

Sift together and add. Stir slightly, 
add yeast solution and mix until 
a dough is formed. 

Bread flour 

9 lbs. 

8 qts. 

Shortening 

4 oz. 

Vi cup 

Add and mix. Develop the dough 
until smooth. Avoid over-mixing. 


Weight of Mix: 22 lbs., IOV 2 oz. 
Dough Temperature: 78° F. 
Oven Temperature: 425° F. 


MATERIALS AND TOOLS NEEDED: 

Bread dough Bench brush Scale and weights 

Dusting flour Pullman pans Grease and brushes 

Scraper Covering cloth Oil and cloth 


-jAr Mix ingredients as directed above. Proceed through Basic Steps 1-5 (pages 204-205). 


EGG BREAD AND ROLL DOUGH 


YIELD: About 200 rolls 

or fourteen 1-pound loaves SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Salt 

21/2 oz. 

6 Tbsp. 


Sugar 

8 oz. 

1 cup 


Shortening 

8 oz. 

1 cup 


Eggs 

1 lb. 

2 cups 


Water or milk 

4 lbs. 

2 qts. 

Add 75% to the above and stir. 

Yeast 

4 oz. 

1 cup 

Break into small pieces. Add to the 
remaining liquid. 




Sift into the above. Stir slightly and 

Flour 

8 lbs. 

7 qts. 

add the yeast solution. Mix till 
dough is smooth. 

Weight of Mix: 

14 lbs., 6 V 2 oz. 

Dough Temperature: 

80° F. Oven Temperature: 400° F. 


^ Mix ingredients as directed above. Proceed through Basic Steps 1-5 (pages 204-205). 


[ 202 ] 


































SWEET ROLL DOUGH 



YIELD: 

About 240 rolls SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Salt 

4 oz. 

Vi cup 

♦ • 

Sugar 

1 lb., 8 oz. 

3 cups 

Place in mixing bowl. 

Shortening 

1 lb. 

2 cups 


Milk, evaporated 

2 lbs. 

1 qt. 

Add evaporated milk and 75% of 

Water 

6 lbs. 

3 qts. 

slightly. 

Yeast 

6 oz. 

1 Vi cups 

Break into small pieces and dis¬ 
solve in remaining water. 




Sift and add. Stir slightly, add yeast 

Flour 

14 lbs. 

12 y 2 qts. 

solution and mix till smooth and 

elastic. 


MATERIALS AND TOOLS NEEDED: 


Weight of Mix: 25 lbs., 10 oz. 


Dough 
Dusting flour 
Scraper 


Bench brush 
Melted butter 
and brush 


Sheet pans or muffin pans 
Grease and brush or 
Oil and cloth 


^ Mix ingredients as directed above. Proceed through Basic Steps 1-5 (pages 204-205). 


RAISIN BREAD DOUGH 


In making Raisin Bread Dough, use the above 
formula. Add raisins to taste as soon as the dough 
is formed. Two to three pounds will give good results. 
When making raisin bread, allow the dough to have 


only one fermentation period, then take out and scale 
off and treat the same as for Pullman bread. The 
above recipe will make 14 one-pound loaves or 7 
two-pound loaves, serving 50-60 men. 


SPECIAL NOTES 

(a) A slight increase in salt emphasizes rye flavor 
of bread. 

(b) Caraway seed lends a special flavor to rye 
bread. Amount used depends on individual 
taste, as does amount of sugar. 

(c) Rye dough ferments quicker than white dough 
as rye flour is more acid. The amount of yeast 


SPECIAL NOTES ON EGG 

(a) This dough should be a trifle stiffer than white 
dough. 

(b) Egg dough gives more volume than others. 
For the 3-pound loaf pan use 2 pounds. 8 oz. 

(c) Fermentation, make-up and baking procedures 
are the same as used in white dough. 

(d) Be careful in proofing. Do not over-proof as 


FOR RYE BREAD 

may be decreased when preparing rye bread mix. 

(d) A rye dough does not require as much develop¬ 
ing or fermentation as white bread dough. 

(e) If rye flour represents 50% of total flour used, 
make the dough slightly soft and cool. Give one 
fermentation and place in oven when slightly 
below full proof and bake at about 400° F. 


BREAD AND ROLL DOUGH 

the cell structure, when formed, will be too open, 

(e) This dough is used for bread or rolls. In mak¬ 
ing rolls, dust the cut pieces of dough lightly 
with rye flour before twisting. When washing 
the rolls or bread with egg wash, brush off any 
flour with a dry brush, then brush on egg, using 
a mixture of about 90% eggs to 10% water. 


SPECIAL NOTES ON SWEET ROLL DOUGH 


This dough should be slightly softer than the 
White Bread Dough. Eggs can be added to the re¬ 
cipe given if a richer type roll is desired. Add about 


8 ounces or 1 cup of egg in the first stage. Slightly 
more flour should be added to take care of this added 
moisture. 


[203] 





















BASIC STEPS 1 to 5 - BREAD AND ROLL DOUGH 

^ Mix ingredients as directed in formula, then proceed as follows: 



STEP 1. CUTTING 

In order to mix dough thoroughly, the lingers of 
the left hand should overlap the fingers of the right 
under the dough. The thumbs, which are placed 
alongside each other, cut downward while the index 
fingers of both hands cut upward. 



STEP 2. SPREADING 

As the dough is cut, it must be spread by placing it 
down and spreading it out with the palm of the hands 
as illustrated. Each cut is placed on top of the pre¬ 
ceding cut and spread. This cutting and spreading 
process is repeated until the dough is evenly mixed. 

[204] 



STEP 3. DEVELOPING 

In order to get volume and smoothness in bread, 
the dough is worked or kneaded. The hands are 
placed above the dough, palms downward. The dough 
is then grasped and pulled upwards so that it 
stretches. Do not pull it too far as it will break. The 
dough is then pushed back away from the starting 
point and pressed inward with the knuckles. 



DEVELOPING (cont.) 

Pulling and pushing is continued until dough is 
smooth, elastic and pulls away from sides of bowl. 












STEP 4. FERMENTING 

Place mixed dough in a greased trough or bowl. 
(Greasing prevents dough from sticking to con¬ 
tainer.) The sides of the dough should be pulled 
over so that the top is smooth. It is important that 
doughs should be set at temperatures ranging from 
77° F. to 80° F. whenever possible. 

Low temperatures slow up yeast action. High tem¬ 
peratures make the dough difficult to handle. They 
may cause the development of undesirable bacteria, 
such as wild veasts, and excessive acidity which tends 
to weaken the gluten, resulting in a coarse-ground 
loaf of poor flavor. 

The rate of fermentation is affected by the amount 
of yeast put into the dough. The more yeast used 


per quart of water, the faster the rate of fermenta¬ 
tion. To test when dough has fermented sufficiently, 
push finger in dough about 4 inches and quickly 
withdraw. If the dough falls back, it has reached 
maximum expansion. This stage occurs in about 
2-2p 2 hours in a straight dough made with 2% yeast. 
Further fermentation will cause it to sour. 



STEP 5. PUNCHING OR FOLDING 

To prevent souring, the gas is forced out by 
punching or folding. After all the gas has been 
forced out, the dough is allowed to continue ferment¬ 
ing for about 30-40 minutes before making up. 


AFTER COMPLETING BASIC STEPS 1 to 5... 

TO MAKE BREAD: Continue on page 206. 

TO MAKE ROUND ROLLS: Continue on page 209. 

TO MAKE PARKER HOUSE ROLLS: Continue on page 210. 


[205] 







BREAD 


★ Mix ingredients as directed in formula for type of bread dough desired (pages 201-203). 
Proceed through Basic Steps 1-5 (pages 204-205). Continue as follows: 


SCALING 

The dough is scaled to se¬ 
cure loaves of uniform weight 
and size. In order to secure a 
one-pound loaf of bread, the 
dough must be scaled off at 
one-pound, two ounces, as the 
bread loses two ounces of 
moisture in the baking process. 



ROUNDING 


Dough is rounded as described in the following 
steps so it will be easier to shape in its final form. 



(A) With hands, shape the dough high in the 
center with the sides sloping toward the bench. 
This is done by spanking or striking the scaled 
dough with open palms which are turned slightly 
towards each other. 



(B) With both hands, grasp the end farthest 
away and pull it forward over the end nearest you 
and seal by pressing down quiekly and firmly with 
the knuckles of the hand. 



(C) Pull dough over on its seam. 



(D) With the fingers and palms of both hands, 
pick up the piece of dough and fold side ends under¬ 
neath. Continue with proofing described on next page. 


[206] 









PRELIMINARY PROOFING 

Place rounded dough on bench, cover and let it 
stand for about 15 minutes. 


SHAPING THE DOUGH 

To shape dough so that it will be uniform in size, 
perform the following steps: 



Stretching: Pull lengthwise with both hands. Be 
careful not to tear by pulling out too far. 



Flattening: The dough is flattened with open palm 
of the hands. This forces out the gas, equalizes the 
cell structure and spreads the dough. 



Folding: The dough is then folded by one hand as 
illustrated, while the other hand strikes the folded 
part of the dough to the other part of the dough, 
causing it to stick. This process is repeated through¬ 
out the length of the loaf. 



Sealing: The Anal fold is given. When making the 
Anal seal, be sure it is done tightly. This will pre¬ 
vent the bread from opening on the bottom and will 
result in a loaf having a finer structure. 



PANNING THE DOUGH 

The shaped dough is placed in clean, lightly 
greased or oiled Pullman pans. The seam of the loaf 
is placed on the bottom of the pan. 


[207] 




































* 



PAN-PROOFING 

The bread is allowed to rise to slightly more than 
twice its size when panned, as the molding process 
compressed each piece of dough and expelled a large 
amount of gas. This rising period is called “proof¬ 
ing.” 

It is important to watch proofing time, temperature 
and humidity. Over-proofing may cause dough to 
drop. Under-proofing results in a heavy loaf. Low 
humidity (little moisture in air) may cause dough to 
crust over. 

To quicken the rate of fermentation, put the bread 
in a warm place (about 90° F.-95° F.). 

To test if bread is ready to be baked, press lightly 
on top of the bread with the flat of the finger. If 
the dough springs back, it has to proof longer. If it 
does not spring back, it is ready to bake. 

BAKING 

Extreme care should be taken in the handling of 
the proofed dough to avoid jarring as it is being 
placed in the oven. Place pans neatly in oven, allow¬ 
ing about ^4-inch clearance at sides and top of each 
pan to allow heat to circulate. 

WHEN BREAD IS DONE 

The bread is done when side, top and bottom crust 
have a deep golden-brown color and the crust cracks 
or chips when struck lightly. 



REMOVING BAKED BREAD 

When bread is done, remove loaves from pans im¬ 
mediately and place on a screen, rack or flour bag 
about an inch apart to allow air to circulate freely. 



THE FINISHED LOAF 


Illustration above shows the finished loaf, ready to 
eat. Bread should be cut when cool, as it is then “set” 
and cuts easily. 


★ ★ ★ ★ ★ 











ROUND ROLLS 


★ Mix ingredients as directed in for¬ 
mula for type of roll dough desired 
(pages 202-203). Proceed through 
Basic Steps 1-5 (pages 204-205). Then 
continue as follows: 

CUTTING: Cut the dough into strips. 
Roll and cut into pieces weighing ap¬ 
proximately two ounces each. —^ 




ROUNDING 

The pieces are rounded into balls about the size 
of a golf ball by the simple process of rolling them 
with a circular motion against the work bench. 



PANNING 

Rolls are placed in rows on slightly greased pans. 
The amount of space between rolls depends on type 
of roll desired. 

PROOFING 

The rolls are allowed to double in size. 



BAKING AND BRUSHING: 

When the rolls are baked (check bottoms to see if 
browned) brush the top with melted butter. 



FINISHED ROLLS 

Round rolls, as they appear when ready to serve, 
are shown in the illustration above. 


[209] 























PARKER HOUSE ROLLS 


^ Mix ingredients as directed in for¬ 
mula for Sweet Roll Dough (page 203). 
Proceed with Basic Steps 1-5 (pages 
204-205). Continue as follows: 


MATERIALS AND TOOLS NEEDED: 


Dough—sweet roll 
Dusting flour 
Scraper 

Small rolling pin 
Egg wash 


Bench brush 
Sheet pans 

Melted butter and brush 
Floured cloths 
Grease and brush 


DIVIDING DOUGH 

Cut into pieces 3 or 4 pounds each, then roll each 
piece into elongated strips \y 2 inches in diameter. 
Cut strips into pieces one inch thick. (Remember, 
baked rolls will be double the size of the dough piece.) 



SHAPING ROLLS 


The pieces of dough are rounded slightly, then 
rolled into lengths of 2]/ 2 to 3 inches and placed on 
a floured cloth or bench to proof. Keep about R* 
inch apart—cover with a cloth if galley is drafty. 



ROLLING 

The pieces are rolled out with the aid of a small 
rolling pin, leaving a small lip at each end as shown. 
They are then placed on a slightly dusted bench. 


BRUSHING ON BUTTER OR OIL 

Butter or oil is brushed on. This prevents the 
dough from sticking when folded, so that the roll 
can be opened easily. 



FOLDING THE ROLL 

The roll is folded with the top fold placed slightly 
behind the bottom fold and then pressed down firmly. 
Place rolls neatly on the pan about a balf-inch apart. 

BRUSHING ON EGG WASH 

Egg wash is brushed on lightly and evenly to give 
the roll a glossy finish. Allow rolls to proof. 





BAKED ROLLS 

Rolls are considered baked when brown on the 
bottom as well as the top. Melted butter can be 
applied if desired. 


[210] 














Bread Dough Using Old Dough for Leavening 


Occasionally, you may run out of yeast while at sea. When this happens, you 
can still make tasty bread by using the yeast that is present in old dough. To do this, 
you first make up what is called a “sponge”, using old dough, flour and water. This 
sponge is fermented by the yeast in the old dough. Ingredients that restrict ferm- 
tation—salt, milk and shortening—are omitted from the fermenting sponge. 

When the sponge has been prepared, it is then mixed with shortening, salt, sugar 
and flour to make the bread dough. Here is the procedure for you to follow. 


SPONGE 



YIELD: About ten 2-pound loaves 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Water 

6 lbs. 

3 qts. 

Place in a bowl. Stir to dissolve 

Sugar 

2 oz. 

5 Tbsp. 

sugar. 

Old dough 

4 lbs. 

2 qts. 

Break into small pieces, add flour 

Flour 

9 lbs. 

8 qts. 

and mix with water till a smooth 

dough is formed. 


Weight of Mix: 19 lbs., 2 oz. Sponge Temperature: 75° F. 

Fermentation Time: 12 to 24 hours. Room Temperature: 70°-75° F. 


^ Proceed with formula for Bread Dough Using Sponge, page 212. 


NOTES ON SPONGE 


Make sponge at about 75° F. Too warm a sponge 
is apt to turn sour. 

Sponge can be made to last for 48 hours if so 
desired. After making, place it in the chill box at 
32° F. to 34° F. for 36 hours. Take out and allow 
to stay in room temperature 70° F. to 75° F. for 


12 hours before using. 

3. If sponge turns slightly sour, increase the amount 
of sugar used in the dough. 

4. Approximately one pound of old dough is used 
to every quart of water. 


[211] 














BREAD DOUGH USING SPONGE 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Salt 

41/2 oz. 

V 2 cup 


Sugar 

12 oz. 

H /2 cups 

Place in a bowl and mix well. See 

Milk, evaporated 

2 lbs. 

1 qt. 

that the sponge is well broken up. 

Sponge dough 

19 lbs., 2 oz. 



Flour 

4 lbs., 8 oz. 

4 qts. 

Sift and add. Mix till dough is 
formed. 

Shortening 

8 oz. 

1 cup 

Add, develop the dough till smooth 
and elastic. 


Weight of Mix: 27 lbs., oz. Dough Temperature: 80° F. Oven Temperature: 425° F. 


NOTES ON BREAD DOUGH USING SPONGE 


1. If the dough is made up from a sponge that is 
12 hours old, allow the dough to ferment for about 
20-30 minutes before making up. 

2. If the dough is made up from a sponge that is 
24 hours old, make up immediately. 

3. It is rather difficult to determine the proper length 
of time for doughs as there are factors that tend 


to upset any definite estimation. If the resultant 
bread has a tendency to color quickly in the oven, 
it is an indication that the dough should have had 
more fermentation time. If the crust has a pale 
color, too much fermentation time was given it. 
Experience will assist in setting the proper length 
of fermentation time. 


★ ★ ★ ★ ★ 


Young and Old Doughs 

Due to factors over which the Baker has no control, he may be compelled to 
use the dough before it has had sufficient fermentation—or after it has over-fer¬ 
mented. In either case he is called upon to make certain adjustments in order to 
turn out a good loaf of bread. To avoid having bread spoil under these conditions, 
here is the information you need to know about young and old doughs. 


YOUNG DOUGH 


Definition: A young dough is one which is 
either insufficiently fermented or one which 
has not had enough time to ferment. See 
section on “FERMENTATION.” 

Description: A young dough—in contrast to 
a normal one—lacks life, seems wet and 
sticky, has a tendency to spread on the bench. 
During the preliminary proofing period, the 
bottom of the rounded dough flattens out 
considerably, making the base wider than 
normal. When being rounded the dough 


makes a squeaky noise and small blisters 
appear on its skin. 

Since the yeast has had insufficient time 
to convert some of the sugar in the mix, the 
dough has a higher percentage of sugar in 
it than is normal. 

The gluten has not developed properly, nor 
has it completely hydrated. As a result, the 
dough is heavy and lifeless. Not having 
reached the proper degree of acidity—mel¬ 
lowed and ripened fully—it appears wet and 
sticky and breaks short when stretched. 


[212] 













YOUNG DOUGH—Confd. 

How to Handle 

In Proofing — 

a. Decrease the amount of humidity. Allow 
to proof in dry atmosphere. 

b. Give the bread less proof—about three- 
quarters. 

In Baking — 

a. Lower the oven temperature. 

b. Lengthen the period of baking. 

Bread baked with a young dough appears 
s °ggy, with a dark reddish brown crust. It 
has less volume, poor grain, yellowish crumb 
interior and the crust blisters. 



Bread Made with Young Dough 

The bread shown above has been baked 
with a young dough. It is heavy—has a red¬ 
dish-brown color—and the crust shows many 
blisters. It does not have sufficient volume. 


OLD DOUGH 


Definition: An old dough is one having had 
more fermentation than normal; one that is 
over-fermented or over-aged. 

Description: An old dough tears and breaks 
rapidly when pulled. It is dried in appearance 
and has a sour odor. Almost all of the sugar 
has been consumed by the action of the yeast, 
leaving an inadequate amount in the dough. 

How to Handle 

On the Bench — 

a. Round up lightly. 

b. Avoid using flour if possible. 

c. Do not mold tightly as bread will tear. 

In Proofing — 

a. Increase temperature and degree of hu¬ 
midity. 

b. Give full proof. 

c. Keep docking'or cutting to a minimum. 

In Baking — 

a. Increase the oven temperature. 


b. Use less baking time. 

Bread made from old dough has a pale 
crust, tears easily and has an open grain, 
strong odor and poor flavor. Its texture is 
weak and the bread crumbles easily. 



Bread Made with Old Dough 

Here is the result of using old dough in 
bread making. The loaf is pale in color and 
has an open texture. The crust is unsatisfac¬ 
tory, too, in that it is both coarse and broken. 


[213] 

















Common Bread Faults and Their Remedies 


FAULT: BREAD IS SOGGY 



Cause: High oven tempera¬ 
ture. 

Explanation: Bread’s crust colors 
rapidly, giving a baked appearance. 
Interior remains unbaked. 

Remedy: Lower the oven tempera¬ 
ture. Lengthen the baking period. 

Cause: Bread allowed to re¬ 
main in closed pans after re¬ 
moval from oven. 

Explanation: If not dumped from 
pans immediately bread will be¬ 
come wet, due to moisture condens¬ 
ing in the pan. 

Remedy: Dump bread from the 
pans immediately upon removal 
from oven and place so that air 
circulates freely about the loaves. 

Cause: Young dough. 

See previous page for explanation. 


FAULT: LACK OF VOLUME 

Cause: Under-proofing. 

• 

Explanation: Bread not given 
enough proof results in its being 
insufficiently leavened. 

Remedy: Give it more proof. 

Cause: Insufficient yeast. 

Explanation: Not enough gas is cre¬ 
ated by the yeast, causing dough to 
be heavy. 

Remedy: Increase the amount of 
yeast. 

Cause: Dough is extremly 
over-proofed. 

Explanation: After reaching its 
maximum degree of expansion the 
cell walls collapse, causing the 
dough to lose its cell structure. 

Remedy: Give less proof. 

FAULT: TOO MUCH VOLUME 



Cause: Baking a large piece 
of dough in a small pan. 

Explanation: Dough expands over 
and above the sides of the pan. 

Remedy: LUe larger pans or use 
less dough. 

Cause: Insufficient amount 
of salt in mix. 

Explanation: In scaling, an insuffi¬ 
cient amount of salt was scaled off. 
Salt retards fermentation and acts 
as a controlling factor. 

Remedy: Scale off accurately. 

Cause: Excessive proofing. 

Explanation: Bread is given more 
proof than necessary, resulting in 
more volume but with excessively 
large cell structure. 

Remedy: Less proof. 

FAULT: PALE CRUST 



Cause: Old dough. 

See previous page for explanation. 


Cause: Insufficient sugar or 
milk solids. 

Explanation: Sugar and milk solids 
carmelize when subjected to heat 
and give the bread its brownish 
color. Without them bread would 
be much lighter in color. 

Remedy: Increase the amount ot 
sugar and milk solids in the mix. 

Cause: Cool oven. 

Explanation: Desirable color results 
only when the oven is heated to the 
correct temperature. A cool oven 
will give the crust a deep, rich 
brown color. 

Remedy: Increase the oven tem¬ 
perature. 


[2141 




























FAULT: DARK CRUST 


Cause: Young dough. 

See page 212 for explanation. 


Cause: High percentage of 
sugar and milk solids. 

Explanation: Sugar up to a certain 
amount gives the bread a desired 
golden brown color. Above the re¬ 
quired amount bread takes on a 
darker shade. 

Remedy: Lower the percentage of 
sugar used. 

Cause: High oven tempera¬ 
ture. 

Explanation: As oven heat is re¬ 
sponsible for bread coloring, the 
degree of heat plays an important 
part. A high degree of heat causes 
carmelization to take place quickly. 

Remedy: Lower oven temperature. 

FAULT: CRUMBLY BREAD 

Cause: Old dough. 

# 

See page 213 for explanation. 


Cause: Over-proofing. 

Explanation: When excessively 

proofed, the cell structure in the 
bread is large and as a result dries 
out quickly. When cut with a knife 
the bread has a tendency to 
crumble. 

Remedy: Less proof. 

Cause: Cool oven. 

Explanation: Bread baked in a cool 
oven dries quickly; will crumble 
when cut. It is not moist enough to 
be tender. 

Remedy: Hotter oven. 

Cause: Stiff dough. 

Explanation: When made with a 
stiff dough, bread dries out rapidly 
and crumbles easily when cut. 

Remedy: Make dough softer. 


★ ★ ★ ★ ★ 

• 

STORING AND SERVING BREAD 

AND ROLLS 


BREAD 

Bake at least three times a week, as bread loses its 
flavor and may become moldy after the fourth day. 
Wrap well and store in chill box, as it will stay fresh 
longer, pick up fewer odors than if kept at room 
temperature. When cutting bread, use a sharp blade 
and saw the bread rather than attempting fast down¬ 
ward cuts. A cleaner slice of bread will result. 


ROLLS 

When cook place in covered container or wrap 
well. Store in chill box and serve within 48 hours. 

When ready to serve, place rolls on pans in galley 
and allow to reach room temperature. Then sprinkle 
rolls lightly with water and place in oven at least five 
minutes. Serve promptly. 


[2151 


















QUICK BISCUIT DOUGH 


YIELD: 

About two hundred 2-inch biscuits 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar 

2 lbs. 

1 qt. 


Shortening 

2 lbs. 

1 qt. 

Cream until light. 

Salt 

2 oz. 

5 Tbsp. 


Milk, cool evaporated 

2 lbs. 

1 qt. 

Blend together and stir lightly into 

Water, cool 

6 lbs. 

3 qts. 

the above. 

Flour 

12 lbs. 

10 qts. 

Blend, sift and add. Mix dough till 

Baking powder 

12 oz. 

2 cups 

smooth. 


MATERIALS AND TOOLS NEEDED: 

Biscuit dough Bench brush Biscuit cutter 

Dusting flour Wash and brush Scraper 

Large rolling pin Baking sheets 


Weight of Mix: 24 lbs., 14 oz. 
Oven Temperature: 425° F. 


MIXING 

Cream the salt, sugar and shortening until light, 
to incorporate air, which leavens the mix. Scrape the 
bowl to insure all of the ingredients being evenly 
mixed. The cold milk and water prevent the fat from 
breaking down and help retain the air. Stir mix 
lightly to prevent rupturing of cells. 

Upon adding the blended flour and baking powder, 
the dough is developed lightly until smooth. Do not 
over-mix, or the gluten in the dough will be over¬ 
developed and make the product tough and rubbery. 

MAKE-UP 

Allow dough to rest on the bench for at least 15 
minutes before being made up. This enables the 
dough to relax and soften, making it easier to roll 
without tearing or forcing. A smoother, lighter biscuit 
will result if these directions are followed. 



SHAPE OF DOUGH 

Form dough into an oblong shape, place on a well 
dusted bench and allow to rest lightly. 


[216] 






















CUTTING AND PANNING 

Dust the dough with flour and roll out to about 
three-quarters of an inch in thickness. Cut biscuits 
out with a clean, sharp biscuit cutter. Cut biscuits 
as close together as possible to avoid too many scraps 
which will toughen when rolled out again. Place bis¬ 
cuits neatly about one-half inch apart on lightly 
greased pans. 



BRUSHING OFF FLOUR 

Brush off flour and apply egg wash if desired. It 
is advisable to allow units to rest again. Biscuits 
should be baked at 425° F., and are considered done 
when browned on the bottom as well as the top. 


BUTTERED BISCUITS 



APPLYING MELTED BUTTER 

Dust the dough with flour and roll out to a thick¬ 
ness slightly less than half inch. Brush half of it 
lightly with melted butter. 



FOLDING 

Roll the unbrushed dough over the brushed dough 
and then roll the dough out slightly with a rolling 
pin. Cut the biscuits out as usual and place on a 
slightly greased pan. 


[2171 




















SQUARE BISCUITS 



When pressed for time, it is ad¬ 
visable to make square biscuits. Cut 
out with a sharp scraper as illus¬ 
trated. Wash lightly with egg wash. 
Sift on flour if desired. 



Biscuit Faults and Remedies 

FAULT: BISCUIT IS HEAVY AND SMALL 

Cause: Stiff dough. Explanation: The dough is too dry 

and will not expand as well as a 
moist dough, thereby restricting 
volume. 


Remedy: Put less flour into the 
mix. 


Cause: Over-developing of Explanation: Gluten should be de- Remedy: Do not over-develop the - 

the dough. veloped to a small degree. How- dough. 

ever, over-developing the gluten 
causes resistance to the gas devel¬ 
oped by the baking powder. This 
prevents dough from expanding. 


FAULT: BISCUIT IS COARSE 

Cause: Dough has been in¬ 
sufficiently developed. 


Explanation: Insufficiently devel¬ 
oped dough results in a short 
crumbly type dough rather than the 
desired smooth, elastic dough. 


Remedy: Lengthen the developing 
time. The dough should not be al¬ 
lowed to get too stiff. 


[2181 















CORN BREAD AND MUFFIN MIX 



YIELD: Two sheets 

or 170 muffins 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar 

2 lbs. 

! qt. 


Shortening 

2 lbs. 

1 qt. 

Cream well. 

Salt 

2 oz. 

5 Tbsp. 


Eggs 

2 lbs. 

1 qt. 

Add in 3 stages. 

Water 

5 lbs. 

214 qts. 

Blend together, add 75% and stir 

Milk, evaporated 

2 lbs. 

1 qt. 

in slightly. 

Flour 

4 lbs., 8 oz. 

4 qts. 

Blend and sift into the above. Mix, 

Cornmeal 

2 lbs., 8 oz. 

2 qts. 

then add remaining water and mix 

Baking powder 

10 oz. 

V /2 cups 

until smooth. 


Weight of Mix: 20 lbs., 2 oz. 

Oven Temperature: 400 ; F. to 425 c F. 


MATERIALS AND TOOLS NEEDED: 
Mix—corn or whole wheat Bowl knife 

Greased muffin pans 


DIRECTIONS 


Cream salt, sugar and shortening together to in¬ 
corporate air. The temperature of the eggs should 
be about 65° F. to 70° F. Eggs are added in three 
stages and creamed in well after each stage. The 
ability of eggs to retain the air creamed into them 
results in leavening action. 

In adding the liquid, 75% is added at first, the 
remainder last. This permits breaking up any lumps 


in the mix. Stir the water in slightly so as not to 
break down the mix. 

The cornmeal, flour and baking powder are blended 
on the scale scoop and then added to insure an even 
distribution of the ingredients throughout the mix. 
Add the remaining water and stir in until the mix 
is smooth. Do not over-mix, as this tends to toughen 
the batter. The mix should be rather soupy. 


[ 219 ] 


























FILLING MUFFIN PANS 

Pour the mixture into clean, well-greased muffin 
pans until pans are about half full. 



BAKING OUT 

Test to see if muffins are baked by pressing the 
center of the muffin. If muffin springs back to touch, 
it is baked. Remove from pan while warm. 



COMPLETED MUFFINS 


CORN BREAD 


^ Use Corn Bread 
and Muffin Mix. 


MATERIALS AND TOOLS NEEDED: 

Mix—corn muffin Grease and brush 

Sheet pans Bowl knife 



PANNING CORN BREAD 

Corn bread can be panned in sheet pans as illustrated. See that 
pan is greased well and dusted lightly with flour. 



SERVING CORN BREAD 

Cut corn bread into square 
or oblong shapes. 


[ 220 ] 























Com Bread and Corn Muffin 
Faults and Remedies 


FAULT: PRODUCT IS TOO HEAVY 


Cause: Xot enough leaven¬ 
ing in the mix. 

Explanation: There is an inadequate 
supply of leavening needed to 
aerate the mix properly. 

Remedy: Increase the amount of 
leavening. 

Cause: Batter is too stiff. 

Explanation: A dry batter does not 
expand and offers more resistance 
to the baking powder. 

Remedy: Make the mix softer by 
increasing the liquid content. 

FAULT: HIGH PEAKS ON MUFFINS 



Cause: Too hot an oven. 

Explanation: Heat causes a skin to 
form around the edges of the 
muffin. This crust prevents further 
expansion at edges and forces ex¬ 
pansion in the center. 

Remedy: Lower oven temperature. 

Cause: Improperly greased 
pans. 

Explanation: Pans greased only on 
the lower half cause rising mix to 
stick when it comes in contact with 
the ungreased portion. This pre¬ 
vents expansion at sides and forces 
center to peak. 

Remedy: Grease pans thoroughly. 

Cause: Stiff batter. 

Explanation: Stiff mix doesn’t 
spread as well as soft mix. 

Remedy: Decrease the flour or in¬ 
crease the liquid content. 


★ ★ ★ ★ ★ 


[ 221 ] 












Sweet Yeast Dough Products 

Sweet veast dough is used to make doughnuts, buns, coffee cake, sweet rolls 
and bottoms for apple and cherry cobbler cake. It is softer and richer than bread 
dough because of additional sugar, shortening and eggs. Due to its richness, it 
requires double the amount of yeast in bread dough to ferment properly. 

It is advisable to use sweet dough on the “young” side—that is, under-fer¬ 
mented rather than over-fermented—as the latter increases acidity. 

The increased amount of sugar necessitates sweet dough products being baked 
at a temperature lower than bread dough. Products can be tested to see if baked suf¬ 
ficiently by checking the bottoms, which should be brown. 


SWEET YEAST DOUGH 



YIELD: 

About 200 buns SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Salt 

2 oz. 

5 Tbsp. 


Sugar 

1 lb., 12 oz. 3 V 2 cups 


Shortening 

1 lb., 8 oz 

3% cups 

Place in bowl and cream till light. 

Nutmeg 


pinch 


Lemon extract 

y 2 oz. 

2 tsp. 


Eggs 

1 lb. 

2 cups 

Add in 3 stages. 

Water 

3 lbs. 

F /2 qts. 

Add evaporated milk together with 

Milk, evaporated 

1 lb. 

V 2 qt- 

stir slightly. 

Yeast 

6 oz. 

F /2 cups 

Dissolve in remaining lukewarm 

water. 

Flour 

8 lbs. 

7 qts. 

Sift flour and add. Mix and develop 
dough till smooth. 


Weight of Mix: 16 lbs., 1 2 V 2 oz. Dough Temperature: 80° F. Baking Temperature: 400° F. 


Basic Steps in Preparation 

STEP 1. CREAMING 

Place salt, sugar, shortening, evaporated milk, nut¬ 
meg and flavor in a mixing bowl and cream them. 
In creaming, rotate the palm and fingers of the hand 
around the bowl. This incorporates air into the mix. 
making it light. 

STEP 2. ADDING EGGS 

Add eggs (which should he at room temperature, 
70° F.) in three stages and cream in well after each, 
stage. This incorporates additional air. 



[ 222 ] 




























STEP 3. ADDING THE WATER 

Scrape the bowl well with a bowl knife, placing 
all the mix in the center of the bowl. Add 75% 
of the water and stir slightly. Do not mix in well 
as the air already incorporated will escape. Break up 
yeast into small particles and add to the remaining 
water, which should be lukewarm. 

STEP 4. POURING IN THE YEAST SOLUTION 

Sift the flour into the mix. It is then stirred slightly, 
the yeast solution poured in and the dough mixed 
by the cutting process used in making bread dough. 



STEP 5. DEVELOPING THE DOUGH 

The dough (which is softer than bread dough) is 
developed till smooth and elastic as demonstrated 
above. With the fingers and palm of the hands facing 
the operator, the dough is scooped up and pulled over 
and over again till smooth and elastic. The developing 
time is shorter than that used in the making of bread. 



STEP 6. CLEANING THE HANDS AND BOWL 

Place the dough on a well-dusted bench. Remove 
dough sticking to the hands and bowl with a bowl 
knife. Round the dough and place in a well-greased 
bowl or trough. 

STEP 7. BEGINNING OF FERMENTATION 

Cover the dough, then hold in a warm place to 
ferment. 

STEP 8. PUNCHING THE DOUGH 

When the dough recedes to the touch, it is con¬ 
sidered ready. Take it out and shape into oblong 
forms. It is then ready to be made up. Sweet yeast 
dough requires only one rising. Keep the dough on 
the young side. 

STEP 9. QUICK-DOUGH FERMENTATION 

If a quick fermentation is desired, the amount of 
yeast used is increased. Baking powder, when used 
together with yeast, will result in a quick dough. 
W hen using baking powder, add 2 ounces to every 
quart of liquid in addition to the standard amount of 
yeast used. 

In fermenting the dough, cut the fermenting time 
in half and give the product three-quarters proof 
or less before baking. The baking powder will give 
it the added leavening needed. 


[223] 










SUGAR BUNS 


^ Mix ingredients as directed 
in formula for Sweet Yeast 
Dough (page 222) and Basic 
Steps 1-9, (pages 222-223). 
Continue as follows: 


MATERIALS AND TOOLS NEEDED: 


Dough—sweet yeast dough 

Large rolling pin 

Small rolling pin 

Bench brush 

Dusting flour 

Sugar glaze 

Oil and brush 


Cinnamon sugar 
Cake crumbs 
Egg wash and brush 
Scraper 

Greased sheet pans 

Raisins 

Water icing 


SHAPING THE DOUGH 

Cut the dough and form into a rectangular shape. 
Allow to proof slightly. 

ROLLING OUT THE DOUGH 

Roll the dough out two feet wide and about x /\ inch 
thick. The length depends upon weight of dough. 



FILLING AND DIVIDING 

Brush the dough with melted fat or oil and cover 
with raisins. Sprinkle with some cinnamon sugar and, 
if available, toasted cake crumbs. Then cut the dough 
in half, leaving two strips on the bench, each one 
foot wide and about l /\ inch thick. 



ROLLING THE DOUGH 

Roll the dough forward, making sure that it is 
rolled in snug and not loose. Seal it like bread. 



CUTTING OUT SUGAR BUNS 

Turn the roll over so the seal is on the bottom. 
Brush lightly with oil or melted fat and divide 
into pieces weighing about 2 ounces with the aid of 
a scraper. The size of the bun is very important. 

PANNING 

Place the cut pieces neatly on a greased sheet pan 
about a half inch apart. Sixty buns are placed on a 
pan 18" x 26", 6 across and 10 down. Wash them with 
egg wash and allow to double in size. 



BAKING 

Bake at oven temperature of 400° F. Test to see 
if bun is baked well by lifting the bottom to make 
sure it has browned sufficiently. 


[224] 
























FINISHING THE SUGAR BUNS 

Brush the sugar buns with sugar syrup immedi¬ 
ately after their removal from the oven, and while 
still warm brush again with water icing. 


COMPLETED SUGAR BUNS 

The illustration above shows 
the finished sugar buns, ready 
to serve. 


BUTTERFLY BUNS 


MATERIALS AND TOOLS NEEDED: 
Same as for Sugar Buns 


^ Mix ingredients as directed in formula for Sweet Yeast Dough (page 222) 
and Basic Steps 1-9, (pages 222-223). Continue as follows: 



SHAPING A BUTTERFLY BUN 

A butterfly bun is made in the same way as a 
sugar bun except you do not oil the top of the rolled 
strip. After the pieces have been cut, a small rolling 
pin is used to press down the center of the cut bun. 
Then wash the buns with egg and place on sheet pans 
—30 on a pan, 5 across and 6 down. 



BAKED BUTTERFLY BUNS 

Upon their removal from the oven, 
brush the buns with a sugar syrup, 
and while still warm ice them with 
water icing. 


[225] 

























SUGAR TWISTS 


MATERIALS AND TOOLS NEEDED: 
Same as for Sugar Buns 


^ Mix ingredients as directed in formula for Sweet Yeast Dough (page 222), 
and Basic Steps 1-9, (pages 222-223). Continue as follows: 




FOLDING THE DOUGH 


Roll the dough as with sugar buns; wash with 
melted butter or oil; sprinkle with cinnamon sugar 
and cake crumbs and cut in half. Then fold in thirds 
as illustrated. 



FORMING THE TWIST 


The dough should be about four inches wide and 
one inch thick when cut. Cut through the center of 
each piece with a scraper, leaving a half-inch of the 
piece uncut. Twist as illustrated. 



COMPLETING THE TWIST 

The twist is completed by twisting the dough in one 
direction with the left hand and in the opposite direc¬ 
tion with the right hand. Place twists on pans in four 
rows—eight twists to each row. 



FINISHED TWIST 

Wash the twists with egg wash; allow to proof, and 
bake at 400° F. to 425° F. for about 20 minutes. 
Then wash with sugar syrup and ice with water icing. 

[226] 



















COFFEE BUNS 


★ Mix ingredients as directed 
in formula for Sweet Yeast 
Dough (page 222) and Basic 
Steps 1-9, (pages 222-223). 
Continue as follows: 


MATERIALS AND TOOLS NEEDED: 


Dough—sweet yeast dough 
Streusel 

Large rolling pin 
Bench brush 
Dusting flour 


Scale 

Scraper 

Greased sheet pans 
4X sugar 



ROLLING THE DOUGH 

Shape the dough (weighing approximately A l / 2 to 
5 pounds) into an oblong shape and allow to rest. 
Then roll it out to the width and length of the pan. 
Place in the pan. a half-inch thick, as illustrated. 



PUTTING ON THE TOPPING 

Brush the dough with oil or a melted fat and 
sprinkle the streusel topping over it generously. Be 
sure to cover all parts of the dough but be careful 
not to put on too much of the topping. 



CUTTING THE BUNS 

With the aid of a scraper, cut the dough into 48 
pieces, six across and eight down, assuming that 
a pan 18" x 26" is being used. 

BAKING: Let the buns proof and then bake at 
400° F. to 425° F. until browned on both the top 
and bottom. 



THE COMPLETED BUN 

When cool, dust the bun carefully with 4X sugar, 
using a regular sieve. 


[227] 


















Cake is a baked batter made from sugar, eggs, shortening, milk, flour and 
chemical leavening mixed together in such a zcay as to produce a fluffy, fine-grained 
baked product. To make good cakes, it is necessary to knoze the action of ingredients. 


Sugar: Sweetens cake and adds food value. 
Also the sharp corners of sugar crystals help 
cut air in batter during mixing period. Sugar 
makes batter soft, tenderizes the gluten in the 
flour, retains moisture in finished cake and 
helps give the crust a good color. 

Shortening: Softens the gluten in’the flour 
and has a tenderizing effect. It “holds” air 
during the creaming process (the texture of 
the finished cake depends to a great degree 
on the amount of air incorporated during 
the mixing). Shortening emulsifies the liq¬ 
uids, and adds to the cake’s keeping qualities. 

Eggs: Add moisture, color, food value. Eggs 
bind other ingredients together and have 
leavening value. 

Milk: Controls consistency of batter: dis¬ 
solves sugar; gives color to crust (because 


the milk’s ‘’lactose” caramelizes). Adds food 
value and flavor. 

Flour: Gluten content of flour helps furnish 
cell structure. Because of the wheat starch in 
flour, it is desirable to use as little as possible 
in a cake. 

Salt: Brings out other flavors. 

Flavoring: Gives each type of cake its distinct 
“taste”. 

Factors Which Cause a Cake to Rise: 

(a) A chemical leavening, such as baking 
powder, gives off carbon dioxide during 
baking. The eggs and the gluten de¬ 
veloped in flour hold this gas and cause 
cake to rise. 

(b) Air incorporated into batter through 
creaming or whipping becomes warm 
and expands. 


[2281 











BASIC YELLOW CAKE MIX 



YIELD: Four sheets 

or 200 cup cakes 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar 

5 lbs. 

2y 2 qts. 


Shortening 

2 lbs., 8 oz. 

1 % qts. 

Cream with about 25% ot the eggs 
until light. 

Salt 

11/ 2 oz. 

3 Tbsp. 


Eggs (70" F.) 

3 lbs. 

1 y 2 qts. 

Add and cream in 3 stages._ 

Evaporated milk 

2 lbs. 

1 qt. 

Add evaporated milk and flavor 

Water 

2 lbs. 

1 qt. 

together with 75% of the water 

Flavor to suit 

2 oz. 

4 Tbsp. 

and stir slightly. 

Flour 

4 lbs., 8 oz. 

4 qts. 


Cornstarch 

8 oz. 

2 cups 

Blend, sift and mix. Add remaining 
water and mix till smooth. 

Baking Powder 

4 oz. 

% cup 


• 

Weight of Mix: 19 lbs., 15y 2 

oz. 


Oven 

Temperature: 380 : F. 




CHOCOLATE CAKE 

MIX 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

In addition to 

Sugar 

ingredients in Basic Yellow Cake Mix (above): 

12 oz. iy 2 cups 


Cocoa 

12 oz. 

4% cups 

Blend together. 

Baking soda 

iy 2 oz. 

4 Tbsp. 


Water or milk 

2 lbs. 

1 qt. 

Add to the above and mix to a 
paste. Add the paste to the above 
Basic Yellow Cake Mix, converting 
it to a chocolate cake. 


CHOCOLATE CAKE VARIATION 

Sugar, cocoa and baking soda are mixed with 
water to form a paste which, when added to a Basic 
Yellow Cake Mix, results in a chocolate cake. 

The sugar is added to give it sweetness and ten¬ 
derness ; the cocoa to give it flavor and color; the 
baking soda to bring about a darker shade in the 
cocoa and for leavening. Cocoa is usually on the 


acid side and the alkalinity of the baking soda neu¬ 
tralizes it. Water is added to give it moistness. 

ALTERNATE CHOCOLATE VARIATION 

Merely substitute 5 or 6 ounces of cocoa for the 
same amount of flour used in the Basic Yellow Cake 
Mix. This will give fairly good results. Add more or 
less, depending on the desired darkness and flavor. 


[229] 


\ 
































WINE CAKE MIX 



YIELD: Four sheets 

or 200 cup cakes 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar 

4 lbs., 8 oz. 

2!4 qts. 


Shortening 

3 lbs. 

1 y 2 qts. 


Salt 

1 oz. 

2y 2 Tbsp. 


Flavor, vanilla 

2 oz. 

3 Tbsp. 


Eggs 

3 lbs. 

1 y 2 qts. 

Add and cream in 3 stages. 

Milk, evaporated 

1 lb. 

V 2 qt. 

Blend together, add 75% of the 

Water 

2 lbs. 

1 qt. 

liquid and stir slightly. 

Flour 

6 lbs., 8 oz. 

6 qts. 

Blend, sift and mix. Add remaining 

Baking powder 

4y 2 oz. 

%cup 

milk and mix smooth. 


Weight of Mix: 20 lbs., 7 1 / 2 oz. 


Basic Steps in Making Cake 



STEP 1. MIXING 

Salt, sugar, milk powder and shortening are 
creamed together until light. If preferred, a third of 
the eggs can be added here to make creaming easier. 

STEP 2. ADDING EGGS 

After above ingredients are well creamed, add the 
remainder of the eggs in two equal stages, mixing 
well after each stage to incorporate and trap the 
air. Eggs should be about 65° F. to 70° F. If eggs 
are too cold, mix will curdle; if too warm, mix will 
bind and product will be tough. 

STEP 3. ADDING FLAVOR AND WATER 

Add the flavor—also 75% of the milk water—at 
70° F. Stir lightly into mix. Over-stirring will rup¬ 
ture air cells and make cake heavy. 



STEP 4. ADDING BAKING POWDER, FLOUR 
AND CORNSTARCH 

Sift well and add the baking powder, flour and 
cornstarch. Blend mix until smooth and mix in the 
remaining liquid. Over-mixing develops gluten and 
toughens cake. 

The addition of cornstarch makes cake more 
tender, but an equal amount of flour can be used 
satisfactorily as a substitute. 

STEP 5. GREASING PANS 

As the mix is in a fluid state, the pans in which 
the cakes are to be baked must be greased well and 
evenly. Improper greasing will cause the cakes to 
stick to the pans. Pans should be dry and clean, 
then greased evenly and dusted lightly with flour. 
Dusting makes bottom of the cake greaseless and 
small-pored. 


[230] 























In baking sheet cake it is advisable to grease the 
sides of the pan well and then place a thin sheet of 
paper on the bottom, covering its entire surface. This 
not only saves grease and enables the cake to fall 
clean of the pan. but prevents the bottom of the 
cake from burning. 

STEP 6. BAKING 

Cakes are usually baked at about 380° F. for best 
results. Do not move cakes in the range if it can be 
avoided as this will cause the cake to fall. Do not 
jar the range in any way while cakes are in the 
oven chamber as this will also result in the cakes 
falling. To test if baked, press down lightly upon 
the center of the cake with the fingers. If the center 
is wet and soft, and leaves an imprint, the cake is 
not baked. If, however, the cake springs back to the 
touch, it is ready. Other ways to test are to: 

1. Look at the edges of the cake. If the cake pulls 

★ ★ 


itself away from the sides of the pan, it is con¬ 
sidered baked. 

2. Insert a clean thin piece of wood. If the stick is 
wet upon removal from the center of the cake, 
the cake is not sufficiently baked. If stick is dry 
the cake is considered baked. It is advisable to 
invert cup cakes while they are still warm, not 
hot. They will come out easier and leave fewer 
crumbs sticking to the side of the pan. Sheet cakes 
should be removed when cool. If the cake sticks 
to the side of the pan, merely run a bowl knife 
around it. 

STEP 7. FINISHING 

Ice or finish cakes when cool as the cakes are easier 
to handle and will not cause butter cream to run if 
applied. When iced and put away in the refrigera¬ 
tor, cakes can be kept from two to three days and 
then served. 

★ ★ 


SHEET 


MATERIALS AND TOOLS NEEDED: 

Basic yellow cake mix. 

Greased sheet pans with or without paper lining. 
Bowl knife. 


Use Basic Yellow Cake Mix formula (page 
229). Mix ingredients as directed in Basic 
Steps 1-7, (pages 230-231 ). Continue as follows: 



PANNING THE CAKE BATTER 

Pour the batter into sheet pans which have been 
greased well and lined with paper or dusted with 
flour. Pour 5 to 6 pounds of cake mix into sheets. 


CAKE 

SPREADING OUT THE CAKE BATTER 

Spread the batter evenly throughout the entire pan. 
The cake is then baked at 380° F. If a hot bottom is 
usually found in the range, place the pan with the 
cake mix on another sheet pan to prevent it from 
burning on the bottom. 



PUTTING THE CAKE TOGETHER 
AND ICING IT 

Any type of jelly, jam, butter cream or icing can 
be used for filling between layers. The cake is then 
topped with a butter cream, fudge or icing. 

[231] 























CUP CAKES 


MATERIALS AND TOOLS NEEDED: 

Mix—basic yellow cake, sponge, chocolate or wine. 
Muffin pans. 

Grease and brush. 


if Use Basic Yellow, Sponge, Chocolate or Wine 
Cake Mix formula. Mix ingredients as directed 
in Basic Steps 1-7 (pages 230-231 ). Continue as 
follows to make desired type of cup cakes. 

RAISIN CUP CAKES 




FILLING THE CUPS 

Grease the cup cake pans evenly and well. Put a 
few raisins on the bottom and drop the cake mix into 
the cups as shown above. One hand is cupped and 
almost filled with cake mix. The index finger of the 
other hand cuts off the amount of mix needed in 
each cup. 

FILLED PANS 

Fill the cups slightly more than half full so that 
when baked, the cup cake extends slightly above the 
top. The oven temperature should be 380° F. 



THE BAKED RAISIN CUP CAKES 

When the cakes are baked (when the cake springs 
back to the touch) turn the cups upside down. Re¬ 
move the pan and while still warm clean the pan by 
wiping off any adhering cake crumbs. 


ICED CUP CAKES 

Make the same as raisin cup cakes but omit the 
raisins. When cool, ice with icing or butter cream. 


MUSHROOM CUP CAKES 


1. Cut out the center 
from the top of the 
cup cake. 



2. Fill with lemon fill¬ 
ing or butter cream. 


3. Place cut-out por¬ 
tion back on top. 



4. Dust cup cake with 
4X sugar. 



BUTTERFLY CUP CAKES 

Cut the cup cake in the same manner as the mush¬ 
room-type cup cake. Fill the cup with filling. Cut 
the top piece in two and place over filling. Put a dot 
of butter cream on top and dust with 4X mgar. 


[232] 





























COFFEE CAKE 


^ Use Wine Cake Mix for¬ 
mula (page 230). Mix ingredi¬ 
ents as directed in Basic Steps 
1-7 (pages 230-231 ). Continue 
as follows: 


MATERIALS AND TOOLS NEEDED: 
Wine cake mix Greased sheet pans 

Streusel Bowl knife 



TOPPING WITH STREUSEL 

Sprinkle streusel topping evenly and generously 
over the entire surface of the cake. Do not put on 
too much or the cake will be heavv. 



f - y •■•’M-'VY 


■ . 1 


/ ’j. 

' 

* -Mi 


/ • i 



J •. V ’ 

& ; 

:* 

i 

• 

4> : ■ 


f• / 


K y! 

r- ■; 


COFFEE CAKE 

The coffee cake is cut up into any size or shape 
desired. 4X sugar can be sifted on if desired. 


FRUIT TOPPED CAKE 



TOPPING WITH COOKED FRUIT 

Cooked pie filling—such as apple, cherry, pine¬ 
apple, peach, apricot—can be sprinkled over the 
cake mix described above. Do not include the juice. 



THE FINISHED CAKE 

Sprinkle streusel topping on top of the fruit. Don’t 
put too much on. The cake can be dusted with 4X 
sugar if desired. 


[233] 








































POUND 

OR 

FRUIT 

CAKE MIX 


YIELD: 

About 100 slices SERVINGS: 100 

INGREDIENTS 

WEIGHTS 


AMOUNTS 

METHOD 

Sugar 

4 lbs. 


2 qts. 


Shortening 

4 lbs. 


2 qts. 


Salt 

Vi °z. 


1 Tbsp. 

Cream well. 

Cornstarch 

8 oz. 


2 cups 


Flavor to suit 

Eggs 

3 lbs. 


1 y 2 qts. 

Add and cream in 3 stages. 

Milk, evaporated 

1 lb. 


Vi qt- 

Stir in slightly. 

Flour 

4 lbs., 4 oz. 


4 qts. 


Baking powder 

1 oz. 


3 Tbsp. 

blend, add and mix in till smooth. 


Weight of Mix: 16 lbs., 131/2 oz. Oven Temperature.- 350° F. 


POUND OR FRUIT CAKE 


+ Mix ingredients as directed in Basic Steps 1-7, 
(pages 230-231). For Fruit Cake add raisins, 
citron, cherries to Mix. Continue as follows: 



MAKING PAPER LINERS 

Measure the paper to fit the pan as shown in top 
picture. Then fold and cut it with scissors or a knife 
until it looks like the above. 



DROPPING IN THE MIX 


Grease the Pullman pans lightly and line them. 
Drop the mix out, as shown above, by hand. Fill the 
pan to slightly more than half full. 



THE FINISHED CAKE 


Bake the cake at 325° F. to 350° F. about 1 ]/ 2 
hours in a 16" Pullman pan. 




[234] 




































SPONGE CAKE MIX 



YIELD: Four 

sheets SERVINGS: 

100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar 

5 lbs. 

2 V 2 qts. 

Place in a bowl. Place bowl in hot 

water bath and stir at about 90° F. 
till warm. Then whip lightly to a 

Eggs 

5 lbs. 

2y 2 qts. 

Salt 

1 oz. 

2y 2 Tbsp. 

soft, wet peak. 

Water and milk, evaporated, 
half and half (175° F.) 

1 lb. 

Vi qt. 

Pour in, stirring slightly; then add 
flavor. 

Lemon flavor 

Vi oz. 

iy 2 Tbs P . 

Flour 

4 lbs., 8 oz. 

4 qts. 

Blend together and sift. Mix in 
lightly by hand. Don’t over-mix. 

Cornstarch 

8 oz. 

2 cups 

Baking powder 

2 oz. 

5 Tbsp. 


Weight of Mix: 16 lbs., 3% oz. 


NOTES ON SPONGE CAKE 


All equipment and tools used should be free of fat. 
Sugar, eggs, and salt are placed in a double boiler 
arrangement and heated to about 90° F. so they will 
whip up quickly and easily. Heated eggs are better 
able to retain air. Care should be taken not to over¬ 
heat the eggs. Heat water or milk and add. These 


make the mix more fluid, causing it to spread easier. 
Also, the final product keeps fresh longer when they 
are added. Vary the type of flavor used to suit the 
taste. Blend the flour, cornstarch and baking powder 
before folding them lightly into the mixture. Bake 
the cake at 380° F. until done. 


JELLY ROLL 


MATERIALS AND TOOLS NEEDED: 
Sponge cake mix Jelly 

Paper-lined sheet pan Bowl knife 

Grease and brush 4X Sugar or butter cream 


Use Formula for Sponge Cake Mix (above). 

SPREADING THE JELLY 

When the sponge sheet is removed from the oven, 
invert it upon a flour bag dusted lightly with flour. 

While still slightly warm, spread a thin layer of 
jelly over it. If necessary, thin the jelly with water. 
Lemon filling or butter cream can be used instead of 
jelly if desired. 

ROLLING THE SHEET 

Curl the farthest ends inwards and press down 
with the palm of the hands. Grasp the floured cloth 
or bag firmly and pull forward as shown. Roll it up 
tightly, leaving the seam on the bottom. 

THE COMPLETED ROLL 

The roll can be left plain, dusted with 4X sugar 
or iced with a butter cream or fudge as desired. 

[235] 































Well-prepared toppings and icings can do much to accent the iiavor and add to 
the appearance of baked products. And they’re easy to make, if you follow the 
simple instructions in this section. 

Here are just a few things to keep in mind about cake icings: Be sure the cake 
is cold before you apply the frosting. If frosted while warm, cake becomes soggy 
and frosting will not stick. Lay the cake top-side up on a level surface. And be sure 
to brush all crumbs off surface of cake to insure a smooth iced surface. 


STREUSEL TOPPING 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Brown or granulated 

sugar 

1 lb. 

2 cups 


Shortening 

1 lb. 

2 cups 

Place in a bowl and cream well. 

Salt 

Vs oz. 

Vi tsp. 


Cinnamon 

!4 oz. 

% Tbsp. 





Sift, add and rub together till a 

Flour 

2 lbs. 

1 % qts. 

crumbly mixture is obtained. 

NOTE: If the mix is floury add some 
vegetable oil and mix till lumpy. 


Weight of Mix: 4 lbs., Vi oz. 


USES: 

1. To cover or top Sweet Yeast Dough in making 
coffee buns, and to top cakes, sheets, cups or pies. 
Put on before the products are baked. 


STORAGE: 

Streusel topping will keep in good condition for 
quite a while if kept in a covered container and put 
in a dry, cool place. 


GENERAL INSTRUCTIONS 


The standard streusel topping can be made to taste 
differently by the addition of either macaroon, cocoa- 
nut or some finely chopped nut meats. To get an 
almond flavor add some Almond Paste or Almond 
Extract in the creaming stage. Toasted cake crumbs 


may be substituted for part of the flour that is used. 

Although 4X sugar is ordinarily used in dusting 
streusel cake or butter topped cake, a thin water icing 
may be used for variety. Or you may dot the dough 
with butter and sprinkle cinnamon sugar on top. 


[2361 












CHOCOLATE FUDGE ICING 



Covers th 

e top of 4 sheet 

cakes 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

4X Sugar 

5 lbs. 

3 3 / 4 qts. 

Sift sugar and cocoa together. 

Cocoa, sifted 

8 oz. 

2 V 2 cups 

Place in a pot; add milk and butter • 

Milk, evaporated 

1 lb., 4 oz. 

2 V 2 cups 

and mix till smooth. 

3utter, melted 

10 oz. 

1 14 cups 



Weight of Mix: 7 lbs., 6 oz. 


BUTTER 

CREAM 

ICING 

With 4X Sugar Covers the top of 4 sheet cakes 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

4X Sugar 

3 lbs., 8 oz. 

2 3 4 qts. 

• 

Shortening 

1 lb., 8 oz. 

3 cups 


Butter 

1 lb. 

2 cups 


Vanilla 

1 oz. 

2 Tbsp. 


Eggs 

8 oz. 

1 cup 

Add gradually and cream. 

Water, warm or 

Milk, evaporated 

8 oz. 

1 cup 

Whip in with a wire whip. 


Weight of Mix: 7 lbs., 1 oz. 


BUTTER CREAM 


Without 4X Sugar 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar, granulated 

3 lbs. 

114 qts. 


Water 

1 lb. 

V 2 qb 

Place in a pot and bring to a boil. 
Allow to boil for one minute. Re- 

Cream of tartar 



or 

Juice and peel 

14 oz. 

y 2 Tbsp. 

move from the pot and cool. 

of 1 lemon 




Butter 

1 lb. 

2 % cups 

Place in a bowl. Mix with a 

Shortening 

1 lb., 8 oz. 

3 cups 

wooden spoon until well blended. 

Eggs or yolks 

6 oz. 

3 4 cup 

Add in two stages and cream in 
well. 

Sugar syrup 



Add the cooled sugar syrup in 4 

Flavor to suit 



stages, using a wire whip. Beat till 
light and fluffy. Add flavor and stir 
in well. 



Weight of Mix: 6 lbs., 1414 oz. 




[237] 












































SUGAR SYRUP 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Water 

2 lbs. 

1 qt. 

Place into a kettle and bring to boil. 

Granulated Sugar 

4 lbs., 8 oz. 

2 % qts. 

Take off fire immediately. 


Weight of Mix: 6 !bs. ; 8 oz. 


USES: 

1. To brush on buns upon removal from the oven in 
order to give them a glaze. 

2. Used in place of water in the making of a quality 
water icing. 


STORAGE: 

Sugar syrup can be kept for a long period of time 
in a can or pail without spoiling. If the syrup has a 
tendency to crystallize, add some lemon rind when 
being boiled. 


WATER ICING 


INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Water or sugar syrup 

1 lb. 

2 pts. 

Place into a pot, mix to proper con- 

4X sugar 

3V 2 lbs. 


sistency. Sift sugar before mixing. 


NOTE: If icing is soft, add more sugar ; if stiff, add water or syrup. Flavor to taste; lemon, orange, vanilla or almond. 


USES: 

1. On buns and cakes. Apply in warm state—about 
90° F. 

2. In making chocolate icing, simply sift cocoa pow¬ 
der and add enough to give the desired color and 
flavor. 


STORAGE: 

When not being used, scrape the sides of the utensil 
containing the icing and pour about a half-inch of 
water on the top. This will prevent the top of the icing 
from crusting. Pour ofT the water when ready to use. 
Keep icing at a cool temperature—65° F. to 70° F. 
if possible—as chocolate icing may ferment. 



In making egg wash it is necessary to know what 
type products are to be washed, as different products 
call for a different type wash. 

For biscuits, buns and pies use: 75% egg, 25% 
milk and a pinch of salt. 

For rolls use the following proportions: 90% egg. 
10% water and a pinch of salt. 

NOTE: Stir wash well before using. Apply with a pas- 


WASH 

try brush lightly and evenly. Do not wash heavily, as 
the egg wash will cause the product to become soggy 
and tough. 

Brush off flour before applying wash. Wash yeast 
products before they have had three-quarter proof or 
they may be damaged in the washing process. 

When not in use, place the wash in the refrigerator. 


CINNAMON SUGAR 


In making cinnamon sugar, taste is the all-deter¬ 
mining factor. It is not necessary to scale off the cin¬ 
namon, but enough cinnamon is added to granulated 
sugar to give the desired color and flavor. One 
ounce of cinnamon will color 4 pounds of sugar. 


NOTE: In using cinnamon sugar for the making of buns, 
dry cake crumbs may be mixed in with it. Cinnamon 
sugar may be made up and stored in a dry container 
and kept for long periods. Cinnamon sugar is used not 
only in buns, but on crullers and doughnuts. 


[238] 















VARIATIONS OF ICINGS 


Numerous icing combinations and variations may 
be used for extra distinction and variety. Study the 
basic method of preparing each icing before you 
attempt these variations. 

Water Icing made from 4X sugar and sugar 
syrup may be converted into a fudge or butter cream 
icing as follows: 

Fudge Icing is stiff Water Icing with 10%-15% 
shortening or butter added. 

Butter Cream Icing is stiff Water Icing with 
50%-60% shortening or butter added. 

Fruited Butter Cream Icings may be easily made by 
following the directions at right. 


1. Using canned fruit, strain off the juices and chop 
fruit up fine. Add to regular Butter Cream Icing 
with additional amount of 4X sugar to give the 
desired stiffness. This fruit filling may be cooked 
as for pie and added to icing when cool. 

2. Adding the grated rind of oranges or lemon gives 
both an orange shade and flavor to the icing. If a 
darker shade is desired the addition of egg yolk 
is recommended. 

3. Any' type of jam or marmalade may be used with 
good results. 

4. If a dry type of icing is desired, add sufficient 4X 
sugar to stiffen. 


★ ★ ★ ★ ★ 


[2391 




Cake Faults and Remedies 


FAULT: CAKE IS HEAVY 


Cause: Insufficient amount 
or poor quality baking pow¬ 
der in the mix. 

Explanation: Not enough gassing 
power is put into the cake to cause 
it to rise sufficiently. 

Remedy: Increase the amount of 
baking powder or secure a better 
quality powder. 

Cause: Batter is too stiff. 

Explanation: A stiff mix restricts 
the expansion of cake, offering 
more resistance to the leavening 
agent in the mix. 

Remedy: Increase the liquid con¬ 
tent ; at the same time making an 
adjustment in the amount of leaven¬ 
ing that is used. 

Cause: Using a strong flour. 

Explanation: As a strong flour tends 
to make the cake mix tough, the 
volume will be poor. 

Remedy: Substitute cornstarch for 
about 10% of the flour. 

Cause: Over-mixing of the 
mix after adding the flour. 

Explanation: The gluten is over¬ 
developed. making the cake tough. 

Remedy: Mix the batter till smooth ; 
not any longer. 

Cause: Batter is too soft. 

1 

Explanation: Due to flour’s low ab¬ 
sorption ability, the mix will natu¬ 
rally tend to be soft. When addi¬ 
tional water is added to a mix 
without increasing the amount of 
leavening, the cake will be heavy. 

Remedy: Increase the amount of 
leavening or decrease the amount 
of liquid. 

FAULT: TOO MUCH VOLUME 



Cause: Too much leavening. 

Explanation: An over-supply of gas 
is released, causing an excessive 
number of large and irregular cells. 

Remedy: Decrease the amount of 
leavening used. 

FAULT: CAKE STICKS TO PAN 



Cause: Pans are poorly or 
insufficiently greased. 

Explanation: A cake mixture will 
stick to the pan if the pan is un¬ 
greased. If partly greased it will 
stick to those parts ungreased. 

Remedy: Grease pans well and 
evenly before using. 

Cause: Wet or washed pans 
are used. 

V 

Explanation: A wet pan will result 
in the cake sticking, as grease will 
not adhere to a wet surface. If pans 
were washed with hot water and 
dried, all fat would be removed, 
leaving the pan dry. This also 
causes the cake to stick. 

Remedy: See that the pan is per¬ 
fectly dry before greasing. If pans 
were washed, it is best to grease 
heavily and dust lightly with flour 
before filling with cake mix. 

FAULT: CAKE FALLS DURING BAKING 


Cause: Cake is jarred or 
moved while being baked. 

Explanation: Jarring causes air cells 
to rupture within the cake, making 
it fall or sag. 

Remedy: Avoid jarring or moving 
the pan. 


Explanation: Too much gas is re¬ 
leased. causing the cake cells to 
stretch until thin. The thin cell walls 
then collapse and the cake falls. 


Cause: Too much leavening 
is used. 


Remedy: Decrease the amount of 
leavening used. 

















FAULT: FRUIT FALLS TO THE BOTTOM 


Cause: Not enough flour is 
used. 

Explanation: If a mix hasn’t enough 
flour, the fruit will have a tendency 
to fall to the bottom because of its 
weight. 

Remedy: Make the mix a little 
stiffer by adding some flour. 

FAULT: CAKE CRACKS ON TOP 

Cause: Oven is too hot. 

Explanation: A crust is formed 
quickly on the edges of the cake. 
The center bakes last, with the re¬ 
sult that it peaks and cracks in the 
center. 

Remedy: Use a cooler oven. 

FAULT: SPONGE CAKES ARE HEAVY 

Cause: Eggs are not whipped 
enough. 

’ % 

Explanation: The major portion of 
the leavening in a sponge cake is 
brought about by the whipping of 
air into the egg and sugar mixture. 
The more air is whipped into it, the 
lighter the mix will become. 

Remedy: Whip eggs just enough. 
Test by running a bowl knife 
through the mix. If the wake which 
follows the knife fills in rapidly, 
the eggs need to be whipped up 
longer. If it comes together slowly, 
they are considered ready. 

Cause: Eggs are of poor 
quality. 

Explanation: To retain air whipped 
into them, eggs must be of good 
quality. 

Remedy: Nothing can be done un¬ 
less eggs are of good quality to 
begin with. 

Cause: Grease in the mixing 
bowl. 

Explanation: If there is a small 
amount of fat in the mixing kettle, 
the egg mixture will not whip be¬ 
cause the fat tends to break up the 
cell as quickly as it forms. 

Remedy: Wash and strain all equip¬ 
ment in hot water. 

FAULT: CAKES ARE TOUGH 

Cause: The flour is over¬ 
mixed. 

Explanation: When moisture comes 
in contact with flour, gluten is 
formed. The more the flour is 
mixed, the greater is the develop¬ 
ment of gluten. 

Remedy: Fold in the flour lightly 
until evenly blended. 

« 

Cause: Too much flour is 
used. 

Explanation: Too much flour, espe¬ 
cially if it is strong, will cause the 
mix to become stiff and drv. 

Remedy: Put in less flour. When 
using a strong flour it is best to de¬ 
crease the amount used. 


★ ★★★★★ 


[241] 













CRULLER DOUGH 



YIELD: About 200 crullers 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar 

1 lb., 12 oz. 

3 V 2 cups 


Shortening 

12 oz. 

2 cups 


Salt 

1 oz. 

21/2 Tbsp. 

Cream, using half the eggs. Then 

Nutmeg 

Va oz. 

1 tsp. 

cream in other half. 

Eggs 

1 lb. 

2 cups 


Vanilla 

1 oz. 

2 Tbsp. 


Milk, evaporated 

1 lb. 

V 2 qt- 


Water 

3 lbs. 

IV 2 qts. 


Flour 

7 lbs., 8 oz. 

6 V 2 qts. 

Blend, sift and add. Mix the dough 

Baking powder 

5 V 2 oz. 

3 /4 cups 

till smooth. Do not over-mix. 

Weight of Mix: 15 lbs., 8 oz. 


Fat Temperature: 385° F. 


RING DOUGHNUTS 


^ Use Formula for Cruller 
Dough (above), or for Sweet 
Yeast Dough (page 222) 



MATERIALS AND TOOLS NEEDED: 

Sweet yeast or cruller dough Doughnut cutter 

Doughnut kettle and fat Dusting flour 

Large rolling pin Sheet pans 

Floured cloths Cinnamon sugar 

Bench brush or 4X sugar 


CUTTING OUT 

Roll the dough out evenly, slightly less than *4 
inch thick, and cut with a ring doughnut cutter. 

PANNING 

Remove centers of the doughnuts and place the 
doughnuts about \ l / 2 " apart on a cloth dusted with 
flour, to proof. 

FRYING 

Allow doughnuts to double in size. Fry in oil or 
fat having a temperature of 385° F. 


[242] 

































FINISHING WITH CINNAMON SUGAR 

Place doughnuts in cinnamon sugar while still 
warm so the sugar will stick to doughnut. Mix dough¬ 
nuts in with sugar and place neatly on another pan. 



4X SUGARED DOUGHNUTS 

Allow doughnuts to cool and then place neatly on 
a sheet pan. Sift on 4X sugar with a small sieve. 


CRULLERS 


★ Use Formula for Cruller 
Dough (opposite page). Then 
proceed as follows: 


MATERIALS AND TOOLS NEEDED: 

Mix—cruller Dusting flour 

Frying fat Sheets covered with cloths 

Turning stick Cinnamon sugar or 4X 

Scraper Cloth pads 

Bench brush 



SHAPING THE CRULLER STICKS 

Cut out the dough in the same manner as used in 
the making of rolls—the pieces weighing approx¬ 
imately 1}4 to 2 ounces. Round the pieces slightly; 
roll into strips about 4 inches long and place about 
a half-inch apart on a dusted cloth. 



CRULLER STICK VARIATIONS 

Crullers are treated in the same manner as ring 
doughnuts; either rolled in cinnamon sugar or dusted 
with 4X sugar. Ring crullers can be made from this 
dough. Use the same operations as in making ring 
doughnuts. This dough does not require proofing. 


[243] 
































DOUGHNUT VARIATIONS 


Doughnuts can be made up in various styles, of 
which the most popular are: 

JELLY DOUGHNUTS 

Jelly doughnuts are made by cutting sweet yeast 
dough into pieces weighing approximately 1 
ounces each. The pieces are then rounded and placed 
on dusted cloths similar to the treatment given ring 
doughnuts. When the pieces have doubled in size 
they are fried. After cooling, pierce them half-way 
through with a pointed stick and insert jelly by 
means of a paper cone. Butter cream, jam, lemon or 
cooked custard filling may be used instead of jelly 
if desired. Square jelly doughnuts may be made 
merely by rolling out a sheet of dough about a half¬ 
inch thick and cutting the dough into two-inch 
squares, then filling with jelly. 

DOUGHNUT STICKS 

These are made by rolling out two-ounce pieces of 
dough to about four inches in length. Allow them 
to double in size as you would ring doughnuts and 



then fry. Fill with any type filling desired as you 
would jelly doughnuts. The finished doughnuts may 
be rolled in cinnamon sugar or 4X, iced with water 
icing; or dusted lightly with 4X sugar. Although 
filled doughnuts are more difficult to make, the 
results more than make up for the extra effort. 


★ ★★★★★ 


Cruller and Doughnut Faults and Remedies 


FAULT: DOUGHNUTS ARE GREASY. INSIDE 

Cause: Frying fat is too Explanation: As a result of cold fat, 
cold. the doughnut stands in the fat for 

a longer period of time, absorbing 
the fat. If the oil were hotter, a 
skin would form quickly on the ex- 
terior of the doughnut, preventing 
fat from being absorbed. 


Remedy: Increase the temperature 
of the fat. 


FAULT: DOUGHNUTS ARE HEAVY AND SMALL 

Cause: Frying fat is too hot. Explanation: Skin is formed around Remedy: Lower the temperature of 

doughnut, restricting its expansion. the fat. 

Cause: Insufficient proof. Explanation: Cells formed are not Remedy: Allow for more proof. 

. large enough to result in the 

doughnut being light and porous. 


[2441 







PIE CRUST DOUGH 



YIELD: Seventeen 9-inch two-crusted pies 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

METHOD 

Flour 

6 lbs., 12 oz. 6 qts. 

Sift flour into the bowl. Add short¬ 
ening and break into small pieces 
the size of a pea. 

Shortening 

5 lbs., 4 oz. 23/ 4 qts. 

Water, cold 

3 lbs. IV 2 qts. 

Dissolve salt and sugar in the water. 
Add to above, mixing lightly until 
blended. If mix is soft add flour. 

Salt 

3 oz. 7 Tbsp. 

Sugar 

6 oz. 3 A cup 

Place in the refrigerator. 


Weight of Mix: 15 lbs., 9 oz. 



MIXING 

Sift flour into the bowl and add the shortening. 
Break up the shortening into small pieces the size of 
a pea, so that when the dough is rolled out a flake is 
formed—a layer of fat sandwiched between two 
layers of dough. Add the salt and sugar solution to 
the mixture of flour and shortening. Mix lightly 
until evenly blended. 

REFRIGERATING DOUGH 

Upon completion, the dough can be used imme¬ 
diately or placed in a refrigerator. It is much better 
to make a pie crust mix slightly on the soft side and 
refrigerate it for several hours before using. 


(2451 

















A Two-Crust Pie 


^ Use formula for Pie Crust 
Dough (page 245). See pages 
248-251 for Pie Fillings. 


MATERIALS AND TOOLS NEEDED: 


Dough—pie crust 
Filling 

Egg wash and brush 
Pie rolling pin 
Scraper 


Bench cloth 
Pie plates 
Grease and brush 
Dusting flour 
Bench brush 


CUTTING OUT THE DOUGH 

Cut the dough into strips and roll out to about 3 
inches in diameter. 

DIVIDING THE DOUGH 

Cut the strips into pieces weighing about 8 to 9 
ounces. Turn the pieces on their sides, flatten and 
place to one side of the bench. 



ROLLING OUT THE DOUGH 

Dust the piece of dough lightly and roll out until 
slightly larger than the pie plate. It should be about 
three-sixteenths of an inch thick. 



PLACING ON THE BOTTOM CRUST 

Fold the rolled out dough in half and place on the 
pie tin, making sure there are no holes in the crust 
or air pockets trapped between the crust and the pie 
plate. The pie plate should be absolutely dry and 
slightly greased. 


WASHING THE PIE RIM 

Wash the rim of the pie with egg wash, milk or 
water, to insure the top crust sticking. 



FILLING AND COVERING THE PIE 

Place cooked pie filling in the pie after cooling. 
About two pounds of cooked filling is sufficient. 
After all the pies are filled, the top crust is put on 
top. Crust should have a hole in the center made by a 
small round cutter an inch in diameter. This hole 
allows the steam to escape during the baking process. 



REMOVING EXCESS DOUGH 

Place the pie on an inverted pie plate; remove 
flour from the bench and remove excess dough as 
illustrated. Pressing the palms of the hands against 
the sides of the pan causes the crust to be cut. The 
scrap dough should not be used for the top crust, 
but for the bottom crust. 


[ 246 ] 




















THE FINISHED PIE 

Remove any flour found on top of the crust with 
a brush. The top crust can be washed lightly and 
evenly with an egg wash, milk or melted butter. The 
pie is then baked at 450° F. until well-browned. To 
see if baked, hold the pie plate with a cloth and spin 
slightly. If the pie sticks, it is not considered baked. 
If desired the pie can be washed again with melted 
butter as soon as it comes from the range. 


One-Crust Pie 


^ Use Basic Formula for Pie 
Crust Dough (page 245). See 
pages 248-251 for Pie Fillings. 


MATERIALS 

AND TOOLS NEEDED: 

Dough—pie crust for shells Pie plates 

Filling 

Dusting flour 

Butter cream 

Small rolling pin 

Bench cloth 

Grease and brush 

Scraper 

Bench brush 



DOCKING THE DOUGH 

Cut the dough and roll similar to making the two- 
crusted pie. Next, dock the dough with fork. 



REMOVING EXCESS DOUGH 

Remove excess dough by cutting off with scraper 
as illustrated. Bake in a hot oven 42o~ F. to 45CF F. 
for about 10 minutes until brown. Cool before using. 


FILLING THE SHELL 

The cooked filling—custard, lemon or chocolate 
custard—is poured in and allowed to cool. 



TOPPING THE PIE 

Top pie with a thin layer of butter cream or me¬ 
ringue. Apply cream with a bowl knife and make 
smooth. Run in lines using tip of bowl knife. 


[247] 




























PIE FILLINGS 


General Information 

1. In preparing canned pie filling remember that'the 
fruit itself doesn’t need cooking. It’s the juice that 
must be thickened. 

2. Only three ounces of cornstarch is needed to 
thicken one quart of juice. Acid fruit juices re¬ 
quire four ounces. A quart of cherry juice, there¬ 
fore, requires four ounces of starch, or one ounce 
per half-pint of juice. 

3. Adjust both cornstarch and sugar according to 
the thickness or sweetness desired. 

4. To cool pie filling, spread out on a clean sheet 
pan and place in the refrigerator. 

5. The above information can be applied to all types 
of canned fruit—pineapple, peach, blueberry, etc. 


COOKING: 

Place the fruit juice and water in a kettle and 
bring to a boil. The purpose of bringing the liquid to 
a boil is to cause every granule of starch to rupture, 
absorb moisture and expand. The resulting gell will 
not develop unless the liquid boils. 

When liquid is thick, add sugar and bring back 
to a boil. Then remove the kettle from the stove. 
Fold in the fruit gently with a long wooden spoon. 
Flavoring or spice can be added at this stage. 

STORAGE: 

Place the filling in a wooden container or crock 
and use when cool. Using a metal container will 
cause the filling to take on a metallic taste. Do not 
keep the filling for more than three days as it loses 
flavor and breaks down. 


APPLE PIE FILLING-DRIED APPLES 



YIELD: 

Seventeen 9-inch pies 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS AMOUNTS 

METHOD 

Dried apples 

3 lbs., 12 oz. - 

Rinse apples with cold water, strain, 
place in a pail and add water. 

Water 

18 lbs. 

9 qts. 

Keep apples submerged and let 
soak for 24 hours. 

Lemon juice and rind 


4 lemons 

Place apples, lemon juice and rind, 

Salt 

!4 oz. 

y 2 Tbsp. 

salt and sugar into a kettle. Bring 

Sugar 

1 lb., 8 

oz. % qts. 

to boil and simmer for 20 minutes. 

Water 

12 oz. 

iy 2 cups 

Dissolve and stir into the above to 

Starch 

6 oz. 

1% cups 

thicken. 

Sugar 

1 lb., 8 

oz. % qts. 


Cinnamon 

% oz. 

P/ 2 Tbsp. 

Blend, add to the above and stir. 

Nutmeg 

pinch 


immediately. 

Butter 

6 oz. 

% cups 



Weight of Mix: 26 lbs., 5 oz. 

'Ar See instructions for a two-crust pie, page 246. 


r 2481 























APPLE PIE FILLING-CANNED 



YIELD: Seventeen 

9-inch pies 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Apples 

19 lbs., 8 oz. 

_ Drain off any liquid into a cooking 

3 No. 10 cans 

kettle. 




Pour most of the water into the ket- 

Water 

5 lbs. 

2Vi qts. 

tie and bring to a boil. 




Place in remaining water. Stir well, 

Cornstarch 

9oz. 

2 cups 

add to the boiling solution and 
cook until thick. 




Add sugar, stirring constantly, and 

Sugar 

5 lbs., 4 oz. 

2% qts. 

bring back to a boil. Remove the 
kettle from the fire and fold in 
apples carefully. 

Cinnamon sugar 


to suit 



Weight of Mix: 30 lbs.. 

5 oz. 

^ See instructions for a two-crust pie, 

page 246. 


CHERRY PIE FILLING- 

CANNED FRUIT 


YIELD: Seventeen 

9-inch pies 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Cherries 

19 lbs., 8 oz. 

3 No. 10 Cans Drain juice into a pot. 




If less than 3 quarts of juice are ob¬ 
tained add enough water to make 

3 quarts, pour most of the liquid 

Cherry juice and water 

6 lbs. 

3 qts. 

into a cooking kettle, placing the 
remainder in a smal pot. Bring the 
liquid in the kettle to a boil. 

Corn starch 

12 oz. 

2% cups 

Stir into remaining liquid and add 
to kettle liquid. Cook until thick. 




Add sugar, stir and bring back to 

Sugar 

6 lbs. 

3 qts. 

a boil. Remove the kettle from the 

fire and fold in the fruit. Allow 
to cool before serving. 


Weight of Mix: 32 lbs., 4 oz. 

+ See instructions for a two-crust pie, page 246. 


[2491 

















LEMON PIE FILLING 



YIELD: Seventeen 

9-inch pies 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Water 

16 lbs. 

8 qts. 

Place 75% of the water into a clean 

Sugar 

6 lbs. 

3 qts. 

cooking pot together with sugar 

Salt 

V 4 oz. 

1 tsp. 

and salt. Bring to a boil. 

Cornstach 

1 lb., 8 oz. 

5 cups 

Stir the cornstarch in the remaining 

water. 

- 



Whip lightly, add to the starch 
solution and stir in well. Add to 

Eggs or yolks 

3 lbs. 

IV 2 qts. 

the boiling water slowly and stir 
well with a wire whip till thick and 
smooth. 

Lemon juice 

2 lbs. 

1 qt. 

Add juice and stir in well. 




Remove the kettle from the fire and 

Butter 

8 oz. 

1 cup 

add the butter. Mix till evenly 
blended. Pour immediately into 
pre-baked shells. 


Weight of Mix: 29 lbs. 


^ See instructions for a one-crust pie, 

page 247. 



MERINGUE TOPPING 


YIELD: Seventeen 

9-inch pies 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar 

4 lbs. 

2 qts. 

Place the egg whites and 75% of 

Egg Whites 

4 lbs. 

2 qts. 

the sugar in a clean kettle. 

Tapioca flour optional 

4 oz. 

% cups 

Whip with a clean wire whip till 
firm, then stir in the remaining 
sugar till evenly blended. If tapioca 
flour is obtainable blend it with 
all the sugar. 


Weight of Mix: 8 lbs., 4 oz. 

★ See instructions for a one-crust pie, page 247. 


[2501 


















CUSTARD 

CREAM FILLING 


YIELD: Seventeen 

9-inch pies 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Water 

8 lbs. 

4 qts. 

Blend water and milk. Place 75% 

Milk, evaporated 

8 lbs. 

4 qts. 

of the liquid into a clean pot to- 

Sugar 

5 lbs. 

2y 2 qts. 

gether with the sugar and salt. 

Salt 

y 2 oz. 

1 Tbsp. 

Bring to a boil. 

Cornstarch 

2lbs. 

iy 2 qts. 

Dissolve in the remaining liquid. 




Stir in the cornstarch solution and 

Eggs 

3 lbs. 

iy 2 qts. 

add to the boiling milk. Stir well 
with wire whip and cook till thick 
and smooth. 




Add to the above as soon as the 

Butter 

• 

8 oz. 

1 cup 

pot is removed from the fire and 

Vanilla 

2 oz. 

5 Tbsp. 

now ready to be poured into pre¬ 
baked pie shells. 


Weight of Mix: 26 lbs.. 

10% oz. 

^ See instructions for a one-crust pie, 

page 247. 




PUMPKIN 

PIE 

FILLING 


YIELD: Seventeen 9 

-inch pies 

SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Granulated sugar 

5 lbs. 

2% qts. 


Brown sugar 

2 lbs. 

4 cups 


Flour 

12 oz. 

3 cups 

Place in a mixing bowl and blend 

Cinnamon 

2 oz. 

5 Tbsp. 

well. 

Nutmeg 

1 oz. 

2 Tbsp. 


Salt 

2 oz. 

5 Tbsp. 


Pumpkin 


2 No. 10 cans Add and mix into the above. 

Eggs 

2 lbs., 8 oz. 

1 % qts. 

Add and stir in well. 

Milk, evaporated 

4 lbs. 

2 qts. 

Add to above and stir in well. 

Water (75 F.) 

9 lbs. 

4% qts. 



Weight of Mix: 36 lbs., 9 oz. 
Oven Temperature: 425° F. 


^ See instructions for a one-crust pie, page 247. 


[ 251 ] 









































COBBLERS 


Use Formula for either 
Quick Biscuit Dough (page 
216); Pie Crust Dough (page 
245); or Sweet Yeast Dough 
(page 222). Then continue as 
follows: 


MATERIALS AND TOOLS NEEDED: 

Dough—pie crust, sweet yeast or biscuit dough. 
Apple, cherry or any other type of fruit pie filling. 
Sheet pan 

Grease and brush Bench brush 

Large rolling. pin Dusting flour 

Egg wash Cake crumbs—optional 



ROLLING OUT AND PANNING THE DOUGH 

Roll the dough out slightly wider and longer than 
the pan. Keep slightly less than a quarter of an inch 
thick. Dough should weigh about 3^4 to 4 pounds. 

FILLING THE COBBLER 

Sprinkle cake crumbs on the dough, if necessary, 
to absorb the excess juice. The pie filling is poured 
in so that it fills the pan coming almost up to the 
pan’s rim. 



COVERING THE COBBLER 



CUTTING OFF EXCESS DOUGH 

The top crust, made from pie crust, should be 
thinner than the bottom crust. It is placed on in a 
similar manner as the bottom. The excess dough 
hanging over the sides is cut by rolling the pin 
firmly over the edge of the pan as illustrated. 

STIPPLING AND WASHING THE COBBLER 

The top crust is stippled with a short clean pointed 
stick or by means of a fork to allow steam to escape 
during the baking process. The cobbler top is then 
washed lightly with egg wash. 



THE BAKED COBBLER 

The cobbler is baked in an oven having a tempera¬ 
ture of about 425° F. to 450° F. When thoroughly 
browned, it is removed and allowed to cool before 
being cut. Cobbler can be used to advantage as a 
substitute for pie. 


[2521 























Pie Faults and Remedies 


FAULT: FILLING IS WATERY 


Cause: Improper or insuffi¬ 
cient cooking of filling. 

Explanation: If the liquid is not 
brought to a boil and cooked well, 
the starch will not cause the liquid 
to gell. If starch is added to the 
liquid after the sugar has been 
added, the starch will not be thor¬ 
oughly cooked and will cause the 
filling to water. 

Remedy: Give more attention to 
cooking instructions. 

Cause: Insufficient amount 
of, or poor quality of starch. 

Explanation: Different types of pie 
fillings require different amounts 
of starch. The greater the amount 
used, the thicker the filling. If a 
poor quality of starch is being used, 
blend the starch with tapioca flour, 
50% of each. Instead of using four 
ounces of starch use four ounces 
of the blend. 

Remedy: Increase the amount of 
starch used. 

FAULT: FILLING IS TOO STARCHY 

AND THICK 

• 

Cause: Excessive amount of 
cornstarch used. 

Explanation: The juice would have 
thickened sufficiently with normal 
amount of starch required by the 
formula. Increasing the amount re¬ 
sults in starchy taste and gives a 
whitish cast to the filling. 

Remedy: Decrease the amount of 
starch used. 

FAULT: FLAT TASTE 



Cause: Poor quality of fruit. 

Explanation: In the canning process 
fruit loses some of its natural and 
original delicious flavor. Some 
fruits are of poor quality and it is 
therefore necessary to bring out 
the flavors as much as possible. 

Remedy: In apple filling, for ex¬ 
ample, it is common practice to add 
cinnamon or lemon juice to en¬ 
hance the flavor of the apples. In 
cherry or peach filling, it is found 
that some lemon juice brings out 
the full flavor of the fruit. A pinch 
of salt will also aid in this respect. 

FAULT: LEAKAGE OF PIES 



Cause: Cool oven. 

Explanation: When the filling stays 
in the oven too long it starts boiling 
and ruptures the crust. 

Remedy: Hotter oven. 

Cause: Improper sealing of 
crusts. 

Explanation: Rims must be brushed 
with water, milk or egg wash to 
seal both crusts together. 

Remedy: Wet rims and seal well. 


[2531 













FAULT: BOTTOM IS SOGGY 

Cause.- Cool oven bottom. 


Remedy: Hotter oven. 


Explanation: If the pie crust is not 
sealed quickly by a hot oven the 
crust remains porous, allowing the 
hot filling to penetrate the crust. 


Cause: Watery filling. 

' i 

Explanation: Bottom crust absorbs 
too much moisture from filling. 

Remedy: Use a thicker filling or 
sprinkle bread or cake crumbs on 
the bottom. 

Cause: No sugar in .the 
dough. 

Explanation: Sugar causes carmeli- 
zation to take place quicker. 

Remedy: Put sugar into the dough. 

FAULT: DOUGH IS TOUGH 



Cause: Over-worked dough. 

Explanation: By over-working the 
dough, the gluten is developed caus¬ 
ing the dough to become tough and 
rubbery. 

Remedy: In making the dough, do 
not over-mix. 

Cause: Using a strong flour. 

Explanation: Strong flour has a high 
protein content which causes a 
tough crust unless adjustments are 
made in the formula. 

Remedy: If no other flour is avail¬ 
able, use about 15% cornstarch in 
place of flour, or increase the 
amount of shortening. 

FAULT: DOUGH IS STIFF 



Cause: Insufficient water in 
the mix. 

• 

Explanation: The flour absorption 
may be high. 

Remedy: Add sufficient water to 
make a dough of proper consistency 
or decrease the amount of flour. 

★ 

★ ★ ★ ★ 

★ 


POINTS TO BE REMEMBERED IN MAKING PIES 


1. Use flour sparingly as too much will toughen 
the dough in the make-up operation. 

2. Roll dough out on a dusted canvas cloth or on 
a well-dusted flour bag. 

3. Do not work dough unnecessarily and do not 
over-handle. 

4. Be sure dough is cut to correct size for pie tins. 

5. Make bottom shells slightly thicker than the top 
cover on two-crust pies. 

6. Use left-over or scrap dough for pie bottoms. 

7. Brush the rim of the bottom crust with water, 
milk or egg wash before laying top cover to 
insure proper sealing of crust. 


8. Wash tops of pies lightly and evenly with a wash 
composed of 50% milk and eggs or with melted 
butter. 

9. Use a hot oven for covered pies—about 450° F. 

10. Shift pies in the range to insure a well-baked 
bottom. 

11. Watch oven temperature as pies start leaking or 
running in the oven when it is cold. 

12. Place cake or toasted bread crumbs on the bot¬ 
tom shell before the fruit is poured in, to absorb 
any excess juice given off by the fruit. This 
aids in securing a well-baked bottom. 


[ 254 ] 










SUGAR OR LEMON COOKIE DOUGH 



YIELD: About 225 

cookies SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar 

5 lbs. 

2Y 2 qts. 


Shortening 

3 lbs. 

1 y 2 qts. 


Salt 

3 4 oz. 

2 Tbsp. 


Vanilla or Lemon 

2 oz. 

4 Tbsp. 


Eggs 

2 lbs. 

1 qt. 

Add in three stages. 

Flour 

4 lbs., 8 oz. 

4 qts. 

Blend and sift. Mix dough till 

Cornstarch 

8 oz. 

2 cups 

smooth and evenly blended. Chill 

Baking powder 

4 oz. 

% cup 

dough. 


Weight of Mix: 15 lbs., 6% oz. 

Oven temperature: 380° F. to 400° F. 


CHOCOLATE SNAP 

DOUGH 


YIELD: About 225 

cookies SERVINGS: 100 

INGREDIENTS 

WEIGHTS 

AMOUNTS 

METHOD 

Sugar 

4 lbs., 8 oz. 

2!4 qts. 


Shortening 

1 lb., 12 oz. 

4 cups 

Place 75% of the eggs together 

Salt 

y 2 oz. 

1 Tbsp. 

with all the dry ingredients and 

Vanilla 

2 oz. 

5 Tbsp. 

cream. Add remaining eggs and 





Baking soda 

1 oz. 

2y 2 Tbsp. 

complete creaming. 

Eggs 

2 lbs. 

1 qt. 


Flour 

3 lbs., 8 oz. 

3 qts. 


Cornstarch 

8 oz. 

2 cups 

Blend together and sift into the 

nhnvp Mix Houoh till smooth. 

Baking powder 

5 oz. 

3 4 cup 

Place in refrigerator to chill. 

Cocoa 

1 lb. 

1 qt. 



Weight of Mix: 13 lbs., 12y 2 oz. Oven temperature: 380° F. to 400° F. 


[ 255 ] 


[Con’t. next page ] 





































MIXING INGREDIENTS 

Good cookies depend on properly mixed cookie 
doughs. Although ingredients are very easy to com¬ 
bine, cookie dough should not be over-mixed as it 
will become tough and will not “spread” properly 
during baking. On the other hand, under-mixing 
results in cookies spreading too much, and baking in 
distorted shapes. 

Cookies spread more when quantities of sugar, 
moisture and soda are increased. To prevent too 
much spread when making bar-type cookies, add 4 
to 6 ounces of flour during the original mixing 
period. Be sure to follow formulas accurately. 

COOKIE PANS 

Give particular attention to condition of pans be¬ 
fore cookies are dropped on them. Bake cookies on 
pans which are: 

1. Greased and floured for cookie doughs high in 
moisture. 

2. Greased for average rich doughs. 

3. Ungreased for doughs rich in shortening. 


Cookies may stick when pans are: 

1. Not clean. 

2. Dry. 

3. Not conditioned properly. New pans should be 
lightly greased and baked in a hot oven (450° F.) 
about four hours before using. 

4. Not thoroughly greased. 

5. Uneven on bottom. Heat from oven will not reach 
cookies evenly on battered, or bent pans. 

TEMPERATURES 

Most cookies are baked at temperatures between 
375° F. and 400° *F. Cookies should be baked at 
constant heat. Flash heat should be avoided. Double 
panning is often essential in ovens where bottom 
heat is excessive and cannot be easily controlled. 

It is a good practice always to under-bake cookies 
slightly since there is enough heat in cookie pans to 
continue the baking process after cookies are removed 
from oven. Over-baking dries out cookies and impairs 
their good flavor. 


ROUND COOKIES 


ic Mix ingredients as directed in formula for 
Sugar or Lemon Cookie Dough or Chocolate 
Snap Dough (page 255). Continue as follows: 



DIVIDING THE DOUGH 

Cut out several pieces of cookie dough weighing 
approximately one pound. Roll them on a slightly 
dusted canvas cloth or towel to about 1 y^" in diame¬ 
ter. With the aid of a scraper, cut pieces the size 
of a walnut or about one ounce in weight. If desired 
they can be rounded up and dipped in sugar. 


MATERIALS AND TOOLS NEEDED: 

Cookie mix 

Lightly greased sheets 

Dusted canvas cloth 

Dusting flour 

Scraper 

Bench brush 

Granulated sugar in pan 

Cookie cutter or glass 

Cloth and water 




PANNING AND FLATTENING 

Place the cookies on a slightly greased pan, 6 down 
and 4 across. Flatten the cookies with a wet cloth 
wrapped over a glass, tin or weight. When the cloth 
is dry merely dip in a pan of shallow water. Flatten 
the cookies until about thick. Bake at 400° F. 
Do not over-bake. 


[ 256 ] 


















BAR COOKIES 


MATERIALS AND TOOLS NEEDED: 


Cookie mix 
Dusted canvas cloth 
Scraper 
Bench brush 
Water icing 


Egg wash 

Lightly greased sheets 
Dusting flour 
Scale 

Sharp knife 


★ Mix ingredients as directed in formula for 
Sugar or Lemon Cookie Dough or Chocolate 
Snap Dough (page 255). Continue as follows: 

FORMING THE DOUGH STRIP FOR BARS 

Cut out pieces about 1p? pounds in weight and 
roll out to the length of the pan on a canvas cloth 
which has been dusted with hour. If putting the 
dough across the width of the pan, 10 ounces of 
dough is sufficient. 

PLACING DOUGH STRIPS IN THE PAN 

After the bar is rolled out to the desired length, 
fold the two ends to the center. It can then be picked 
up easily and placed on the pan. One sheet pan 
should hold 5 strips. 



FLATTENING THE BARS 

Flatten the strips to Y\" in thickness. This will 
make the bars uniform in width. The bars can be 
washed with egg wash if desired. Bake at 400° F. 
Do not over-bake. 

CUTTING THE BAKED BARS 

When warm, the bars can be iced with a water 
icing. Cut the bars when cool. 



CHOCOLATE DOT COOKIES 

Make a small depression in the cookie before bak¬ 
ing. After baking, use a paper cone to put a small 
dot of chocolate icing in the center. 



SQUARE NUT-TOPPED COOKIES 

After rolling out the cookies, cut them in squares. 
Brush on egg wash lightly. Sprinkle with nuts and 
some sugar. Place on pans and bake. 



THE FINISHED COOKIES 

The cookie mixes given can be used for both the 
round and bar type. When making the bar type, the 
addition of 4 to 6 ounces of flour during the original 
mixing period is necessary to prevent the cookies 
from spreading too much. 


[ 257 ] 























Cookie Faults and Remedies 



/ Cause: Excessive amount of soda. 

1 

Remedy: Reduce the soda in the dough. 

FAULT: ' 

COOKIES ^ 

Cause: Too much sugar in mix. 

Remedy: Reduce the amount of sugar 
in dough. 

Cause: Insufficient mixing of the dough. 

' • 

Remedy: Increase mixing time after 
flour is added. 

SPREAD 

TOO MUCH j 


l Cause: Dough too soft. 

Remedy: Decrease the moisture in the 



mix. 

FAULT: | 

/ Cause: Lack of enrichening ingredients 
in the formula. 

Remedy: Increase sugar, shortening or 
milk in the mix. 

COOKIES 

DRY OUT 

Cause: Baking at too low temperature. 

Remedy: Bake at higher temperature. 

RAPIDLY 

Cause: Lack of moisture materials in 
\ the dough. 

Remedy: Replace part of the sugar with 
invert sugar, glucose or honey. 

FAULT: 1 

/ Cause: Lack of enrichening ingredients 
in the formula. 

Remedy: Increase the amount of sugar 
and shortening in the mix. 

COOKIES 

ARE NOT 

TENDER i 

/ Cause: Over-mixing of the dough. 

Remedy: Cut down on the mixing time 
after the flour is added. 

Cause: Using too strong a Hour. 

Remedy: Cut down on the amount of 
bread flour in the formula. 

1 


Cause: Excess sugar. 

Remedy: Reduce the amount. 


Cause: Excess shortening. 

Remedy: Reduce the amount. 

FAULT: 

COOKIES / 

j Cause: Excess baking powder. 

Remedy: Reduce the amount. 

ARE TOO 

TENDER 

^ Cause: Insufficient mixing. 

Remedy: Increase the mixing time. 


Cause: Use of a weak flour. 

Remedy: Use a stronger flour. 


Cause: Too few eggs. 

Remedy: Increase egg content. 


[ 253 ] 


























! 1 li l’i'/ 79TiT/riilllnn 


WMM i 


r r - •fra 

1 


<!'• fill 

t 

./ll/ I .ill i ill /'//III II l|l 

jii'41 

i 


Methods of Cutting Meat, 
Poultry and Fish 

On the following pages you will find illustrations and explanations of 
the approved methods for cutting beef, veal, lamb, pork, fish and poultry. 
These methods were developed to meet the specific problems found on 
board vessels of the United States merchant fleet. 

The necessity for conserving maximum refrigerator stowage space has 
prompted the War Shipping Administration to use beef which is fabricated 
into the "9-way" cut and packaged in a frozen state. The section on beef 
illustrates the method of breaking down a carcass which produces these 
"9-way" cuts. 

To conserve space, and also for ease in packing, lamb and veal are 
provided in quarters. The methods for cutting these meats have been devel¬ 
oped to make maximum use of each quarter. 

The methods for preparing frozen pork, poultry and fish are standard 
ones for these commodities. 


[259] 






BEEF CHART 

.LOCATION, STRUCTURE. 
AND NAMES OF BONES 



AITCH (RUMP) BONE-, 

* 

PELVIC BONE-. \ 
\ 

\ 

HIPBONE'^ V 
\ 

X » 

'l 

TAIL BONE-" 

SLIP JOINT- 
CHINE BONE — 
FINGER BONES— 
BACKBONE — 


FEATHER or . 
SPINE BONES 


BUTTONS - 

BLADEBONE 

CARTILAGE" 

BLADEBONE- 

RIDGE of 
BLADEBONE 

NECK BONE'' 

ATLAS ' 


RIB CARTILAGES 


'> BREAST BONE 
✓ 

- ELBOW BONE 
V FORE SHANK BONES 


'''HOCK BONES 

" HIND SHANK BONE 

---STIFLE JOINT 

---KNEECAP 

"-LEG (ROUND) BONE 

0 


[2401 
































Making Fabricated Cuts 
From the Beef Forequarter 

Beef, as it is delivered to you, comes in what are called fabricated cuts 
—a number of large, blocky, solid pieces of meat. These cuts are packed in 
nine separate boxes, each box containing similar pieces of beef. The boxes 
are plainly marked with the type of cut they contain and with the grade and 
weight of the meat. 

Before they are ready for use m the galley, these fabricated or "9-way" 
cuts require additional cutting, trimming or separation of tender muscles 
from the less-tender muscles. This procedure is described in the section 
titled, "Preparing Fabricated Cuts of Beef for the Galley," on page 274. 

However, on the chance that you may have to cut up an entire carcass 
at some time, the methods of preparing these basic fabricated cuts are 
described here, beginning with the beef forequarter. This section of the 
carcass yields the following fabricated cuts: oven-prepared ribs; boneless 
chucks and clods; boneless briskets; boneless short plates; and some ground 
beef. The beef forequarter is shown below, together with a chart giving the 
location and shape of the bones in it. For the correct method of cutting this 
section, continue on the following pages. 



BEEF FOREQUARTER 


[ 261 ] 


BONE CHART OF 
BEEF FOREQUARTER 


















MAKING FABRICATED CUTS FROM BEEF FOREQUARTER 



BEEF FOREQUARTER 

I. Turn this skin-side down to make cut 
described in step No. 2. 



3. Saw across backbone and breastbone. 
Cut between 5th. and 6th. ribs, keeping 
knife close to 5th. rib to separate rib and 
plate from chuck. 


n 



2. Cut from (a) to (b) to separate rib 
and plate from chuck. Cut from (c) to 
(d) to separate plate from rib. Cut from 
(c) to (e) to remove brisket and shank 
from regular chuck. 



4. To separate plate from rib, saw along 
line connecting points on 12th. and 6th. 
ribs, each point measured 8 inches from 
edge of chine bone. Remove cartilage 
end of bladebone from heavy end of rib. 


[2621 


















MAKING FABRICATED CUTS FROM BEEF FOREQUARTER 



RIBS 

Saw across base of chine bone to 
separate ribs from feather bones. This 
exposes a small portion of the meat of 
the heavy rib muscle. 



PLATE AND NAVEL 

I. Plate and navel are shown above. Turn 
skin-side down to make cut described in 
step No. 2. 



2. Cut a thin strip from navel edge of 
plate. Cut a thin strip from edge of skirt. 
Pull membrane covering from skirt meat. 


[ 263 ] 


3. Cut under skirt meat and over rib 
bones to expose cartilage ends of ribs. 
Remove ribs as shown above. 




















MAKING FABRICATED CUTS FROM BEEF FOREQUARTER 




CHUCK, CLOD AND BRISKET 

I. Above illustration shows the chuck and 
clod with brisket attached. 


2. To remove shoulder clod, cut into and 
follow the natural seam to the bladebone. 


3. Cut along the bladebone and remove 
the clod. 


CLOD 

4. Cut into joint of blade and arm bone. 
Foil ow the arm and foreshank bones to 
loosen meat. 


[2641 





























MAKING FABRICATED CUTS FROM BEEF FOREQUARTER 



5. Remove blade, arm and shank bones. 



CHUCK AND BRISKET 

I. Separate brisket from chuck by cut¬ 
ting on a straight line from a point on 
5th rib 10 inches from edge of chine 
bone to tip of breastbone. 



1. BRISKET 


[ 265 ] 


2. Cut around edge of breastbone and 
under ribs to separate brisket from bones. 
Trim away excess fat. 










MAKING FABRICATED CUTS FROM BEEF FOREQUARTER 




CHUCK 

I. Remove scribed ends of feather bones. 
Pull out back strap. 


2. Cut thin strip of meat from along chine 
bone. Unjoint and remove neck bones, rib 
bones and attached backbones. 


[ 266 ] 



















Making Fabricated Cuts 
From the Beef Hindquarter 

The previous pages describe how the beef forequarter is reduced to its 
basic fabricated cuts for packaging and delivery on shipboard. The same is 
now done for the beef hindquarter —resulting in the following cuts: 

Boneless rounds 
Strip loins 

Boneless sirloin butts 
Trimmed full beef tenderloins 
Ground beef 

A good many of the tender cuts of beef for roasts and steaks are found 
in the hindquarter. In addition, this part of the carcass provides meat for 
braising, stewing and grinding. 

Steps for preparing the fabricated cuts from the beef hindquarter are 
described on the pages that follow. First, examine the bone chart below, 
showing the shape and location of the bones in this cut of meat. 


BEEF HINDQUARTER 




BONE CHART OF 
BEEF HINDQUARTER 




[ 267 ] 












MAKING FABRICATED CUTS FROM BEEF HINDQUARTER 



2. Cut from (a) to (b) to 
separate round from un¬ 
trimmed full loin. Cut 
from (b) to (c) to sepa¬ 
rate flank from untrimmed 
full loin. 




3. Separate round from 
untrimmed full loin by cut¬ 
ting across width of hind, 
starting at a point between 
last back vertebra and first 
tail vertebra. Cut in a 
straight line through a 
point that just misses tip 
of aitch bone. 


[ 268 ] 




























MAKING FABRICATED CUTS FROM BEEF HINDQUARTER 



4. Complete separation 
by cutting through knuckle 
meat to block. 


1. ROUND 




2. Cut from (a) to (b) to 
(c) on both sides of round 
to remove knuckle (sirloin 
tip). Cut from (d) to (b) 
to separate shank from 
round. Remove bones (x), 

(y). (*)• 


[ 269 ] 


























MAKING FABRICATED CUTS FROM BEEF HINDQUARTER 



3. Cut cord at lower end of heel. Cut 
along natural seam and through joint to 
separate shank from round. 




5. Unjoint kneecap. Cut tissue around 
bone, pull knuckle (sirloin tip) from 
round. Remove kneecap from knuckle. 

[ 270 ] 


4. Cut through meat on both sides of 
round along full length of leg bone. 



6. Trim excess fat from rump. Remove 
tail bones. Remove layer of meat from 
rump bone. 


















MAKING FABRICATED CUTS FROM BEEF HINDQUARTER 



7. Unjoint rump bone from leg bone and 
remove. 


8. Cut along and under the leg bone to 
remove. 



9. Cut into natural seam to separate 
top and bottom round. 


LOIN 

I. Remove kidney and hanging tender, if 
there is any. 


[ 271 ] 





















MAKING FABRICATED CUTS FROM BEEF HINDQUARTER 



2. Separate flank from trimmed full loin 
by cutting in a straight line from flank 
end of sirloin to a point on 13th. rib, 10 
inches from edge of chine bone. 


3. Trim excess rough fat from inside of 
loin and pelvic cavity. 



4. Trimmed full loin (outside view). 


5. Cut along the chine bone and under 
tenderloin to separate it from backbone. 
Follow natural seam to remove tenderloin 
at heavy end of loin. 












MAKING FABRICATED CUTS FROM BEEF HINDQUARTER 



6. Separate sirloin from shell loin by a 
straight cut, starting between the verte¬ 
brae of back and just missing the end of 
the hip bone. 



7. Cut under the hip and backbone to 
remove. 



8. Starting at the sawed end of the 13th. 
rib, cut off flank meat on a line parallel 
to chine bone. Saw through chine bone at 
base to remove. 


9. The lean trimmings from the above 
cuts are made into ground meat. 


[ 273 ] 
















































Preparing Fabricated Cuts of Beef 

for the Galley 


The cuts of meat which result from the method of cutting described on 
the previous pages are termed the "9-way" cuts and are standard issue 
aboard all WSA vessels. Each cut is placed in a box which contains other 

similar pieces of beef and the meat is then frozen. Each box is marked plainly 

with the type of cut, grade and weight. Listed below are the cuts which are 
packed in each of the boxes: 

No. I. Boneless rounds 

No. 2. Oven prepared ribs 

No. 3. Strip loins 

No. 4. Boneless sirloin butts 

No. 5. Trimmed full beef tenderloins 

No. 6. Boneless chucks and clods 

No. 7. Boneless short plates 

No. 8. Boneless briskets 

No. 9. Ground Beef 

As they now appear in the boxes, most of the pieces require additional 
cutting, or separation of tender muscles from less tender muscles. 

Also some trimming is necessary to prepare these meats in the manner 
best suited to their cooking requirements, and to eliminate carving and 
serving waste. 

Any lean trimming left over should be used in the preparation of braised 
dishes and stews, since ground beef is supplied in sufficient quantity to meet 
the needs of the cook. Trimmings should be stored in the freezer, if necessary, 
to accumulate enough for a meal, but should be used as soon as possible. 

You are now ready to proceed with the additional cutting, trimming, 
etc. that is necessary to prepare these basic fabricated cuts for galley use. 


[ 274 ] 


PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 



BONELESS RIB (for steak) 

I. Oven-prepared rib. 


2. Remove ends of backbones. Pull out 
back strap. Cut under ribs to remove. 



3. Cut into steaks of even thickness. 


BONELESS RIB (for roast) 

I. Follow natural seam to remove thin 
muscle from hcfeavy^end of rib. 




/ 




[275] 

























PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 



BONELESS SHORT PLATE (for braising and stewing) 


I. Boneless short plate. 









2. Remove loose skirt meat. Trim off ex¬ 
cess fat and cut into pieces suitable for 
braising or stewing. 


[276] 








































PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 



BONELESS BRISKET (for braising or corning) 

I. Boneless brisket. 2. Remove fat from inside of brisket. 



3. Cut point from brisket and divide re- 4. Roll and tie for pot roast, 

mainder in half. 


[2771 
































PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 


BONELESS CHUCK divided into: 

THE CLOD, for braised steaks and 
pot roast. 

THE CHUCK, for roast, braised 
steaks and pot roast. 


THE CLOD 


I. Boneless chuck, showing No. I, the 
shoulder clod; No. 2, the chuck. 





2. Cut thin meat (No. I and No. 2) from 
shoulder clod to make piece more uni¬ 
form. The clod (No. 3) is ready to cut 
into steaks for braising, or . . . 


3. Cut heavy meat (No. I) from shoulder 
clod. Use for pot roasting. Cut remainder 
into pieces No. 2 and No. 3. Reverse 
ends, keeping fat covering on outside, 
and tie. 


[2781 


























PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 



4. Shoulder clod for roasting. 



2. Remove chuck tender. Follow natural 
seam to remove thin muscle exposed when 
bladebone is cut away. 

[2791 



CHUCK 

I. Follow natural seam to remove the 
fat pocket and thin muscle on the outside 
of the neck. 



3. Trim off thin meat (No. I and No. 2). 
Use for braising. Cut remainder into two 
pieces (No. 3 and No. 4). 


/ 


































PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 



4. The inside chuck (No. 3) is used for 
roasting or for braised steaks. Use the 
boneless neck (No. 4), for braising or 
stewing. 


KNUCKLE (SIRLOIN TIP) 

I. Shown above is the knuckle prepared 
for steaks. 



2. To prepare knuckle for roasting, split 
lengthwise. 


[2801 


3. Tie for roast as illustrated. 
























PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 



TOP (Inside) ROUND 


BOTTOM (Outside) ROUND 


(for roast or steak) 


(for roast or steak) 


I. Split round into two pieces of equal 
size. Tie for roasting or cut into uniform 
slices for steaks. 


I. Trim off excess fat. Remove tough 
membrane from edge of bottom (out¬ 
side) round. 




2. Split bottom (outside) round into 
two pieces. 


[281 1 


3. Tie with strings, then cut thin meat 
from ends. 





















PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 


BONELESS SIRLOIN BUTT divided 
into: 

TOP SIRLOIN BUTT, for steaks. 

BOTTOM SIRLOIN BUTT, for steaks, 
braised steaks or pot roast. 



2. Cut through natural seam to separate 
top sirloin butt (No. I ) from bottom sir¬ 
loin butt (No. 2). 





I. Boneless sirloin butt. 



3. Top sirloin butt (No. I) for steaks. 
Bottom sirloin butt (No. 2) for steak, 
braised steaks, or pot roast. 


[282] 




























PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 




I. Tenderloin. 


TENDERLOIN (for steak) 

2. Tenderloin cut for steaks. 




STRIP LOIN (for steak) 

I. Strip loin. 2. Separate boneless strip loin from back¬ 

bones and 13th. rib. Trim thin meat from 
flank edge. 


[283 ] 




















PREPARING FABRICATED CUTS OF BEEF FOR THE GALLEY 



3. Boneless strip loin for steaks. GROUND BEEF 

I. The ground beef may be used for 
meat loaf, hamburgers, Salisbury steaks, 
meat balls and other ground meat dishes. 


[ 284 ] 














VEAL CHART 

_LOCATION AND NAMES_ 
OF WHOLESALE CUTS 



Unlike beef, which is prepared for shipboard use according to the 
"9-way" cut, veal is delivered on board in quarters. That is, the forequarter 
and the hindquarter have each been cut in two through the center. Veal 
is frozen and packaged for delivery to you in this form. To prepare the 
individual cuts for galley use, see the instructions that follow. 


[ 285 ] 


















VEAL CHART 


LOCATION. STRUCTURE 



[ 286 ] 






















PREPARING THE FOREQUARTER OF VEAL FOR THE GALLEY 



3. Saw through ribs on a line connecting 
points two inches from the edge of the 
chine bone on the first rib and two inches 
from the end of the eye of the rib. Re¬ 
move breast by cutting through tissue. 



2. Remove the shoulder by cutting 
through the natural seam separating the 
arm and breast and following the seam 
to the soft end of the bladebone. 



4. Separate the neck from the rack by 
cutting between the 5th. and 6th. ribs and 
sawing through the backbone. 


[2871 

























PREPARING THE FOREQUARTER OF VEAL FOR THE GALLEY 



VEAL SHOULDER 

I. Place the shoulder on the bench, skin 
side down. 


(for roasting) 

2. Cut into the joint of the arm and 
bladebones and cut through the meat 
covering the bladebone (cut against the 
bone). 



3. Cut around the bladebone joint and 
remove the bladebone. 


[ 288 ] 


4. Cut through the meat covering the 
arm bone and remove the bone. 
























PREPARING THE FOREQUARTER OF VEAL FOR THE GALLEY 



5. Fold in meat and hold by tying. Shape 
into a roll and tie with strings. 



6. Veal shoulder for roasting. 



VEAL BREAST (for roasting) 


I. Place breast on bench, bone side 
down. Remove unclean meat. Make small 
cut into flank end. Insert large butcher 
knife into cut and make pocket by sepa¬ 
rating meat from the ribs. 


2. Use cleaver or saw to break through 
soft end of breastbone between the ribs 
for ease in slicing when cooked. 


[ 289 ] 




































PREPARING THE FOREQUARTER OF VEAL FOR THE GALLEY 




VEAL RACK 

I. Place the rack on block, backbone 
down. 


(for chops) 

2. Cut into chops by cutting along rib 
bones. Complete each chop by cutting 
through backbone with cleaver, and re¬ 
move the chine bone. 




VEAL NECK (for stew) 

I. Place neck on bench, bone side up. Remove unclean meat. Scrape knife along rib 
bones to loosen meat and pull the rib bones from the meat. Loosen meat from throat 
side of neck bones to remove. Remove back strap. At right is veal neck cut for stew. 

[2901 

















PREPARING THE HINDQUARTER OF VEAL FOR THE GALLEY 




I. Hindquarter of veal. 


2. Separate the leg from the loin by cut¬ 
ting through the meat close to the hip 
bone. Saw through backbone. 




3. Loosen the meat around the pelvic 
bone as illustrated. 


[2911 


4. Remove the pelvic bone and back¬ 
bone by cutting through the knuckle joint 
close to the aitch bone. 































PREPARING THE HINDQUARTER OF VEAL FOR THE GALLEY 




LEG (for 

I. Remove the leg bone by cutting 
through the meat to the bone and cutting 
along the bone. Leave the kneecap at¬ 
tached to the leg bone. 


roast) 

2. Cut boneless leg into three equal 
parts as shown above. 



3. Cover the meat with pieces of sliced 
fat. Roll, shape and tie for roasting. 


[ 292 ] 


4. Boneless pieces may be sliced for cut¬ 
lets as illustrated above. 













PREPARING THE HINDQUARTER OF VEAL FOR THE GALLEY 




I. Loin of veal. 


LOIN (for chops) 

2. Remove kidney and surrounding fat 
from the loin. Remove the rib bone. 



3. Roll flank meat in along the tender¬ 
loin and make chops by cutting to and 
sawing through the backbone. Remove 
the chine end of the backbone. 


[ 293 ] 











LAMB CHART 


LOCATION. STRUCTURE 



[ 294 ] 

































LAMB CHART 



LOCATION AND NAMES 
OF WHOLESALE CUTS 


LEGS 

or Le$ 


LOIN_ 

Or Halt Lo in 


BREAST AND 
SHANK 


RACK 

or Half Rack 


-4-RIB _ 
SHOULDER 


Unlike beef, which is prepared for shipboard use according to the 
"9-way" cut, lamb is delivered on board in quarters. That is, the fore¬ 
quarter and the hindquarter have each been cut in two through the center. 
Lamb is frozen and packaged for delivery to you in this form. To prepare 
the individual cuts for galley use, see the instructions that follow. 

[295] 
























PREPARING THE FOREQUARTER OF LAMB FOR THE GALLEY 



I. Lamb forequarter. 



2. Place forequarter on bench, meat side down. 
Saw through ribs on a line connecting points 
two inches from edge of chine bone on first 
rib and two inches from end of eye of rib. 
Remove breast by cutting through tissue. 




THE BREAST 

I. The breast. 2. Cut into two-inch squares for stewing, 

or prepare with pocket for roasting. (Use 
same procedure as for veal breast, pic¬ 
ture No. I, page 289. 


[2961 
















PREPARING THE FOREQUARTER OF LAMB FOR THE GALLEY 



SEPARATING RACK FROM CHUCK 

I. Separate rack from chuck by cutting 
between 5th. and 6th. ribs to chine bone. 
Complete separation by cutting through 
ch ine bone. Remove fell (outer skin). 



RACK (for chops) 

I. Place the rack on block, backbone 
down. 



2. Cut into chops by cutting along rib 
bones. Complete each chop by cutting 
through backbone with cleaver and re¬ 
moving the chine bone. 



3. Rib lamb chops. 


[ 297 ] 



















PREPARING THE FOREQUARTER OF LAMB FOR THE GALLEY 



LAMB CHUCK (for roasting) 


I. Place chuck on bench, skin side down. 
Cut along arm bone to bladebone joint 
and continue cut along top of bladebone. 


2. Cut through arm bone and bladebone 
joint and remove bladebone. 



3. Remove arm and shank bones, neck 
rib bones and backstrap. Shape and tie. 


[2981 















PREPARING THE HINDQUARTER OF LAMB FOR THE GALLEY 



I. Lamb hindquarter. 



2. Separate loin from leg by cutting 
through the meat as closely as possible 
to hip bone. Saw through backbone. 




LOIN (for chops) 

I. Remove outer skin covering (fell). 


2. Remove kidney and surrounding fat 
from the loin. Remove the rib bone. 


[ 299 ] 











PREPARING THE HINDQUARTER OF LAMB FOR THE GALLEY 



3. Roll flank meat In along the tenderloin 
and make chops by cutting to and sawing 
through the backbone. Remove the chine 
end of the backbone. 



LEG (for roasting) 

I. Leg of lamb. 




3. Remove the pelvic bone and backbone 
by cutting through the knuckle joint close 
to the aitch bone. 


2. Place leg on bench, meat side down. 
Loosen the meat around the pelvic bones. 


[300] 
















PREPARING THE HINDQUARTER OF LAMB FOR THE GALLEY 



4. Loosen meat around knuckle joint and 
along leg bone (tunnel for it). 


5. Cut into joint of shank and leg bone. 
Remove shank bone. 



6. Loosen meat around leg and kneecap 
bones, leaving kneecap attached to leg 
bone. 


7. Twist leg bone and remove. Shape and 
tie for roasting. 


[ 301 ] 























PORK CHART 


LOCATION AND NAMES 
OF WHOLESALE CUTS 


HAM 

(Leg) 


LOIN 



■SIDE 


SPARE 

RIBS 



»3 


[3021 












































PREPARING PORK PRODUCTS FOR THE GALLEY 



PORK LOIN (for roasting) 


I. Pork loin. Cut loin in half along line 
of rib. 



3. Saw through hip bone. 


2. Remove tenderloin by cutting along 
the backbone and under the tenderloin. 
Remove backbone. 



4. Replace backbone. Tie into place for 
roasting. 


[303 ] 






























PREPARING PORK PRODUCTS FOR THE GALLEY 



5. Remove the bladebone on other half 
of loin, if attached, and then remove the 
backbone. Tie backbone into place for 
roasting. 



PORK LOIN (for chops) 

I. Place loin on bench, backbone down. 
Beginning at hip end, make equal cuts 
through meat to hip bone. Saw through 
at each cut. Complete each chop by 
cutting through backbone with cleaver. 



2. Remove bladebone. Cut the remaining 
loin into chops by cutting to the back¬ 
bone. Complete each chop by cutting 
through the backbone with the cleaver. 


[ 304 ] 



















PREPARING PORK PRODUCTS FOR THE GALLEY 






FRESH AND SMOKED HAM (for roasting) 


I. Place ham on bench, skin side down. 


2. Remove the aitch bone. 




3. Remove the skin from the shank end. 


4. Cut through meat to uncover leg and 
shank bones. Remove leg and shank bones, 
leaving kneecap attached to leg bone. 


[ 305 ] 





















PREPARING PORK PRODUCTS FOR THE GALLEY 



5. Fold the shank meat into the leg and 
tie in place. Roll and tie ham for roast¬ 
ing as shown above. 


SMOKED HAM (for slices) 

I. Place ham on bench, skin side down. 
Remove the aitch bone. Cut ham into 
slices by cutting through the meat. Saw 
through the leg bone. Complete the cut 
through remainder of meat. 



FRESH SHOULDER 

I. Place shoulder on bench, skin side 
down. Cut through meat along top of 
bladebone and arm bone and remove 
bones. Fold in shank meat, shape and tie, 
or proceed as directed on next page. 


[ 306 ] 























PREPARING PORK PRODUCTS FOR THE GALLEY 




I. Remove butt from shoulder 


2. Remove bladebone and make uniform 
slices from butt end. 














Preparing Fish for the Galley 

Fish are marketed in a variety of forms, all of which require a slightly different 
handling treatment. Whole or round fish must have the heads, scales, fins and inedible 
inner parts removed before cooking. Steps in this process are illustrated below. Gutted 
fish have only the entrails removed. To cook them, remove the heads, fins and scales, 
then cut into serving portions, if desirable. Dressed fish have the heads and inedible 
inner parts removed and the tails and fins cut off. Steaks are slices cut across a large 
dressed fish. Fillets are meaty slices cut lengthwise from the sides of the fish. All fish 
should be kept frozen. 

CLEANING WHOLE FISH 



I. Remove the fins and tail. 



3. Cut behind the head and gills through 
the backbone. Place the point of your 
knife in the vent and cut toward the head 
and remove the entrails. 



2. Remove the scales by scraping 
towards the head. 



4. Scrape the lower part of the backbone 
to loosen dried blood. 


[ 308 ] 





















PREPARING FISH FOR THE GALLEY 



5. Split fish and remove backbone. Wash 
thoroughly in clean, cold water. 



FILLETING. 2. Hold fish by its head 
and cut along the backbone to the tail. 
Turn the fish over and repeat. 



FILLETING. 4. Fillet as shown above 
is ready for cooking. 



FILLETING FISH 

I. Remove fins and scales and place fish 
on its side. Cut down to the backbone 
behind the head and gills. 


FILLETING. 3. Place fillet on bench, 
skin side down. Insert blade of knife on 
top of skin under meat. Draw knife close 
to skin. Remove entrails. 


PREPARING FISH STEAKS 

I. Remove fins, scales, head and entrails. 
Place fish on side, cut through meat and 
backbone. Fish steaks should be cut to 
uniform thickness. 




f 3091 

































Preparing Poultry for the Galley 

Poultry is obtained dressed or drawn and either frozen or fresh-killed. 

Dressed poultry means the feathers have been removed. 

Drawn poultry means the entrails, head and feet have been removed and the bird 
is properly prepared for cooking. 

All cutting methods described here can be applied to chickens, turkeys, ducks or 
other fowl. 

PRELIMINARY STEPS 

Whether poultry is to be roasted, fried or boiled, it is necessary that the head, feet, 
crop and neck be removed. The following nine pictures give a step by step description 
of how this is done. Always follow these 9 basic steps when preparing poultry. 




2. Remove the head by cutting 
through the neck just below the 
feather line. 



[310] 











PREPARING POULTRY FOR THE GALLEY 



4. Remove feet at the first joint 
by placing index finger under the 
joint and putting pressure on the 
shank with the thumb. Cut sinews 
exposed at the top of the joint. 


5. Place fowl on its left side with 
neck pointing toward you. Cut 
through the thin skin at the under 
side of the base of the neck. 




6. Insert first two fingers into cut 
and loosen crop by running fingers 
in a circling motion around the 
neck. 


7. Remove crop and windpipe. 



[ 311 ] 
















PREPARING POULTRY FOR THE GALLEY 



8. Remove neck by cutting 
through its base. 



Preparing Poultry For Roasting 


I. Remove neck, feet, crop and 
windpipe as described. Find the 
oil sack gland on the back of the 
fowl and cut it completely out. 



2. Place chicken on block, pushing 
legs toward the neck to extend the 
abdomen. 



[ 312 ] 











PREPARING POULTRY FOR ROASTING 



3. Cut through abdomen and 
around vent. 


4. Insert thumb and first two fin¬ 
gers and with a circular motion 
completely loosen entrails from 
frame. 


# 




5. Insert hand into the opening, 
grasp the gizzard and with a 
strong pull remove entrails from 
the cavity. Remove lungs lying on 
each side of the rib cavity. Wash 
chicken inside and outside. 


6. Truss the chicken by tying the 
legs and wings across the back. 
Chicken is then ready for roasting. 



[3131 















Preparing Poultry for Frying 



I. Remove the head, crop, neck 
and feet as described. Place 
chicken on side, insert knife at vent 
and cut through the back to neck. 


2. Spread open the carcass and 
remove the entrails, lungs and 
vent. 




3. Remove breastbone by cutting 
the tissue around it and breaking 
the carcass open, causing the 
breastbone to pop into view. 


4. Cut chicken in half lengthwise. 



[ 314 ] 














PREPARING POULTRY FOR FRYING 



5. Chicken may also be cut into 
quarters depending on its size. 


6. Parts for frying are shown in 
the illustration at right. 


Preparing Poultry for Fricassee 



I. Remove the head, crop, neck 
and feet as described. With 
chicken on its back, insert knife 
between thigh and body and cut 
down to leg joint. 



2. Remove legs and thighs by cut¬ 
ting through tissue at the body 
joint. 



[3151 


















PREPARING POULTRY FOR FRICASSEE 



3. Remove wings at the body 
joint as shown at left. 


4. Place chicken on its back and 
cut through from point of breast¬ 
bone to backbone along the line 
of the last rib. 




5. Place thumb under the point of 
the breastbone. 


6. Break bird apart by snapping 
the backbone. 



[ 316 ] 











PREPARING POULTRY FOR FRICASSEE 



7. Separate the parts by complet¬ 
ing the cut through the broken 
backbone. 


Preparing the Gizzard 




I. Cut into the meaty part of the gizzard, 
exposing the heavy inner skin of the core. 


2. Remove the core and heavy inner skin 
by spreading the gizzard open. 



The giblets (heart, liver, neck and 
gizzard) should always be used. 


[ 317 ] 

















Care of Equipment 


On today’s vessels you are provided with 
the very finest tools and equipment to help 
you do your job quicker, easier, better. It’s 
up to you to see that this equipment is given 
the fine care and attention it deserves! 
Actually, there’s very little to do beyond 
applying a few common-sense rules of ordi¬ 
nary cleanliness, maintenance and upkeep. 
Yet you benefit month after month from the 
added speed, ease and convenience that is 
yours when proper equipment is kept in good 


condition. And well-cared for equipment will 
go a long way toward establishing the repu¬ 
tation that you know your business. 

You may not have all of the equipment 
discussed in this Chapter. However, those 
directions which apply to equipment that you 
do have should be read very carefullv and 
compared with your present maintenance 
practices. Be sure that periodic care of equip¬ 
ment is made part of your regular routine. 
You'll find it pays dividends all around! 


ELECTRICAL EQUIPMENT 


Potato Peeler 

Remove revolving platform and wash. Scrub 
entire interior with brush while water is run¬ 
ning into machine. Wash outside of machine 
with damp cloth. Leave top cover (if ma¬ 
chine has one) and outlet cover slightly open 
to allow circulation of air. 

Always start the motor before loading the 


machine with potatoes or carrots. Failure to 
do this may result in over-loading the motor 
and burning it out. 

Slicing Machine 

Clean thoroughly after each use. When 
cleaning, have circular knife blade flush with 
guard to avoid accidental cutting. 


[3181 
















































































































Care of Mixer 

All attachments of the mixing machine 
should be cleaned after each use. These 
attachments are: 

Hook —mixes and develops bread and bun 
doughs. 

Paddl e —mixes cake batters which call for 
creaming: mashes potatoes or turnips. 

Whip —beats egg whites, sponge cake mixes, 
butter cream icings, mayonnaise and whips 
evaporated milk. 

Have the Engine Department check the 
lubrication of the mixer at frequent inter¬ 
vals. Be careful in operating mixer so as not 
to strip the gears. 

Ranges and Bake Ovens 

When working around electric ranges and 
bake ovens be careful not to splash water 
near the switches as a short circuit may 
result. 

Ovens, Oven Doors and Oven Shelves: Scrape 
off all carbonized matter with a blunt knife 
or metal scraper each day. Once a week, 
brush out oven and wipe walls, ceilings and 
bottoms of ovens with damp cloth. 


Range Tops: Scrape off all carbonized matter 
with a blunt knife or metal scraper each day. 
Wipe off top and spread on a very thin appli¬ 
cation of salad oil while top of range is warm 
but not hot. (Regular machine oil may give 
a bad flavor to steaks or other griddle-broiled 
foods that are cooked directly on the range.) 

If part of the range top is made of highly 
polished steel (for griddle cakes, etc.) it 
should be scraped, then rubbed with a griddle 
(or soap) stone or very fine sandpaper 
wrapped around a flat block of wood. 

NOTE: Do nof use emery cloth around electrical 
cooking equipment, because the particles may cause 
trouble in the electrical circuit. 

Then grease the griddle top with a thin 
coating of shortening or salad oil. 

Outside Oven Body: Once a week, wipe off 
dust with dry cloth, particularly the top of 
the bake oven or top shelves of range. Clean 
all other outside surfaces with damp cloth 
and wipe dry. Clean any bright metal trim 
with cleansing powder. 

Switches: Wipe off any food stains as soon 
as possible. Keep switches clean. 


OIL BURNING EQUIPMENT 


Ranges and Bake Ovens 

All Flues: At the end of each voyage, clean all 
flues over and below the ovens and the range. 
Burner Box: Scrape off excessive carbon from 
the burner. This may either be removed or 


allowed to burn up with a high fire. 

Strainers, Carburetors and Oil Spray: From 
time to time, if any oil lines appear to be 
clogged or dirty, parts should be dismantled 
and cleaned by the Engine Department. 


COAL BURNING EQUIPMENT 


Ranges and Bake Ovens 

Ashpits: Clean frequently during the day. 
Remove clinkers from grates and brick. Never 
permit ashes to build up on the ashpit to a 
point where they come into contact with the 
grates, otherwise grates may be burned out. 
Range Tops: Scrape off all carbonized matter 
with a blunt knife or metal scraper each day. 
Wipe off top and spread on a very thin appli¬ 
cation of salad oil while top is warm but not 


hot. (Regular machine oil may give a bad 
flavor to steaks or other griddle-broiled 
foods, cooked directly on the range top.) 

If part of the range top is made of highly 
polished steel (for griddle cakes, etc.), it 
should be scraped, then scrubbed with a 
griddle (or soap) stone or very fine emery 
cloth wrapped around a flat block of wood. 
Then grease the griddle top with a thin coat¬ 
ing of shortening or salad oil. 


[ 319 ] 




Top of Oven (under Range Top): Several 
times during the voyage, scrape into the fire¬ 
box the fine ashes which have collected on 
the oven top. These ashes have an insulating 
effect and will prevent proper heating of the 
oven unless removed. 

Oven Clean-out Plate: At the end of each 
voyage, remove the clean-out plate (usually 
in the oven bottom). Remove soot and fine 
ashes from the flue, under the oven and at 
the side of the oven. If this is not done, these 
flues will eventually become blocked and the 
oven will not heat properly. 

Ovens, Oven Doors and Oven Shelves: Scrape 
off all carbonized matter with a blunt knife 


each day. Scrape shelves once each day. Once 
a week wash bottoms, walls, and ceilings of 
ovens as well as the shelves with scouring 
powder and brush. This should be done 
preferably just before lighting a fire, so that 
heat will dry up moisture. 

Deflector (baffle over fire box): Whenever 
shelves are taken out for thorough cleaning, 
remove deflector and brush both sides. 
Outside Oven Body: Once a week, wipe off 
dust with dry cloth. Give special attention to 
the top. Clean with light oil or damp cloth 
when oven is warm, not hot. Wipe dry. Clean 
any bright metal trim on the outside oven 
body with metal-cleansing powder. 


STEAM EQUIPMENT 


Steam-Jacket Kettle 

Clean inside and outside of kettle, after 
each use with scouring powder. Flush with 
hot water. Remove clean-out plug on end of 
faucet after each use and insert brush, mov¬ 
ing it back and forth to clean pipe connecting 
faucet with body of kettle. Wipe supporting 
legs of kettle with damp cloth, wherever 
stains appear. 

Steam Tables 

Outside Metal Surface: Clean with damp 
cloth and scouring powder after each meal. 
Water Compartment: Clean and drain after 


each meal period, first removing any food 
particles. Flush out with fresh water. 

Vegetable Steamers 

Compartments: Clean out food particles 
daily. Once a week, scrub bottoms, tops and 
walls of each compartment with scouring 
powder. If compartments have removable 
shelves, remove shelves to wash. Wipe gas¬ 
kets around door frames and edge of door 
with damp clean cloth each day. When not in 
use, leave doors slightly ajar to allow air to 
circulate in compartments. 

Outer Surface: Keep clean with damp cloth. 


COFFEE URNS 


All coffee-making equipment should be 
carefully cleaned immediately after it is used. 
Failure to do this will impart an objectionable 
odor and taste to the next brew. Here is the 
routine you must follow to insure a supply 
of good coffee at all times. 

Do This After Each Use: 

Empty sack containing the grounds as 
soon as it is removed from the crock. 



[ 320 ] 












Wash the sack thoroughly in cold water. 



Keep sack submerged in cold water until 
• the next time it is used. An empty coffee can 
is good for this purpose. If a sack does be¬ 
come dry, do not use it again. 

Do not wash sack with soap as this will 
impart a foreign taste to the next brew. 

For best results in brewing coffee, sacks 
should be replaced at least once a week. 

Clean the urn by following this step-by-step 
procedure: 

1. After all brewed coffee has been drawn 
from urn, fill the crock with two gallons 
of fresh hot water and thoroughly brush 
it out with a long-handled, stiff-bristled 
urn brush. 

2. Drain the water off and again fill the 
crock with two gallons of fresh hot 
water; brush it out and drain it again. 


3. If urn is not going to be used immedi¬ 
ately, leave one or two gallons of water 
in the crock. 

SCOUR URN TWICE A WEEK: 

1. Fill outer jacket 24 full of water and 
turn heat on under urn. 

2. Fill crock 24 full of water and }4 cup 
of coffee urn cleaning compound or tri¬ 
sodium phosphate. Turn heat on full and 
allow this solution to remain in the crock 
for approximately 30 minutes. 



3. Scrub inside of crock and inside of 
cover with long-handled, stiff-bristled urn 
brush. Drain off water. 



4. Remove clean-out cap at end of the cof¬ 
fee faucet and scrub thoroughly with 
long, thin brush. Run brush through cof¬ 
fee gauge glass. 


[321 ] 













































f 


5. Use long thin brush to clean plug at bot¬ 
tom of crock (see picture at right). 

6. Rinse crock three or four times with 
fresh hot water, again brushing inside of 
crock, faucet, pipes, gauges, etc. Taste the 
last rinsing water to make certain that 
all foreign taste has been cleaned out. If 
the water does not taste clean, the crock 
must be scrubbed out and rinsed again 
until it does. 



MEAT TOOLS 


Meat Grinders: Should be taken apart after 
each use, and each part washed, scalded and 
air-dried. Plate and knife should be replaced 
in proper position. Running a few pieces of 
bread through meat grinder after grinding 
fatty meats helps remove grease and makes 
cleaning easier. 

Knives, Cleavers, Saws: Must be kept sharp. 
Each man should sharpen his own tools. 

Knives should be sharpened on water stone 
or oil stone. A power driven dry stone may 
ruin the temper of the cutting edge of a fine 
blade. Sharpen knives first on coarse side of 
stone to put on a bevel, then oh the fine side 
of stone to remove “wire” or feather-edge. 
Finish edge and keep it sharp by using a 
smooth steel. (A rough steel may turn edge.) 
Use each tool properly and only on the job 
for which it was designed. The most efficient 
tool can be ruined by improper use. 

Use a honing knife for removing bones, 
a steak knife for cutting steaks and a roast 


slicer for carving cooked meats. NEVER use 
these for cutting bones that should be sawed, 
or for cutting rope, sacks, paper or wood. 
Use a meat saw for sawing bones, never for 
sawing wood. A cleaver is for cutting chop 
bones—never use a cleaver for cutting wire, 
driving nails or opening crates or cans. 

Protect Knives When Not in Use 

Knives should never be thrown together 
in a dish pan, drawer or box, as this dulls 
the cutting edges. Knives should be washed 
in warm water, rinsed, and wiped with a 
clean dry cloth without letting the cutting 
edge come in contact with other cutlery. 

Knives should never remain in hot water 
as the wooden handles expand and when they 
later dry and shrink the rivets and handles 
become loose. 

When not in use knives should be kept in 
a special rack or holder where the edges will 
be protected. 


MEAT BLOCK 


Keep cutting head of block dry. Allowing 
moisture from wet meat, brine and blood to 
soak into the wood causes the block to ex¬ 
pand and the wood to soften. The glued 
joints become weak and bacteria and germs 
eet into the cracks. 


Scrape and brush cutting head (top) of block 
after each use. The block will be much easier 
to keep clean if blood and moisture from 
meat are not given a chance to soak deeply 
into the wood. Keep a thin layer of salt on 
the meat block when it is not in use. 


[ 322 ] 













Clean block thoroughly at end of day’s work. 
Use steel scraper and brush. This will re¬ 
move most of the moisture and allow the 
block to dry out overnight. It assures a clean, 
odorless, sanitary block. Never use water to 
clean block. 


Maintain same bevel on edges of block that it 
had when purchased. This will prevent split¬ 
ting and chipping of outside boards. 

Turn block weekly. Every part of cutting 
surface will then wear down evenly. 


MISCELLANEOUS 


Baking Pans: New baking pans should be 
cleaned and properly ‘‘burnt in” before using. 
With pans of special metal, the recommenda¬ 
tions of the manufacturers should be fol¬ 
lowed. However, the usual treatment of new 
pans is as follows: 

Wipe pans clean. Place in oven having a 
temperature not over 400' F. After a short 
time (when surface starts to acquire a 
slightly bluish tinge), remove from oven, 
allow to cool slightly, and rub lightly with a 
clean cloth. While still fairly warm, grease 
lightly with a light, smooth-flowing fat. Re¬ 
turn pans to oven and allow to remain a few 
minutes at slow heat (300° F.). After pans 
are removed from the oven and cooled, they 
are ready for regular use. 

This preliminary heating of pans and sub¬ 
sequent greasing allows any volatile sub¬ 
stance (like mineral oil) on surface to be 
volatilized or “burnt oft " in the oven. I he 
preliminary heating bakes the fat into the 
tiny pits and makes the surface smooth. 
Clean baking pans after each use. Wash 
in soapy water to remove all grease, then 
rinse thoroughly in hot water. Drying over 
heat (on range mantel, for example) pre¬ 


vents rusting. Stack upside down to avoid 
exposure to dirt. Grease baking pans again 
just before using them. 

Brushes 

Bench Brush: For brushing off flour, sugar or 
any other dry product from the baker’s work 
space. Not to be wetted when in use. Keep 
clean by washing occasionally with hot water 
and mild (hand) soap solution. Rinse and 
allow to air-dry. 

Pastry Brush: For brushing egg wash, melted 
butter, oil, milk, sugar syrup or water icing 
on bakery products. After each use, wash 
with mild soap solution, rinse and allow to 
air-dry. 

Grease Brush: For greasing muffin, bread and 
cake pans only. Wash occasionally with a 
mild soap solution, rinse and allow to air-dry 
before using. 

IMPORTANT: Air-dry brushes with bristles 
downward. 

Rolling Pins: Should be cleaned by scraping, 
washing and drying after each use. 
Thermometers: Whenever needed, and while 
thermometers are cold, clean with brush and 
scouring powder. 































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This list of selected food descriptions has been compiled as a source of useful in¬ 
formation for beginners and as a handy reference for “old timers.” It covers most 
of the foods with which you are likely to be supplied for shipboard feeding. When 
in doubt, consult this list for description of any food you wish to know about. 


BUTTER contains at least 80 % butterfat, has a high 
caloric value and is an excellent source of vitamin 
A. Rutter is used to improve flavor and give addi¬ 
tional nutritive value to vegetables, white sauces, 
cakes, icings, cookies and fruit fillings in pies. 

CARAMEL is made from burnt sugar and water 
and is used to color and flavor sauces, ragouts, soups, 
etc. Do not add this coloring to foods like stews, 
which are colored by browning flour in fat. 

CHIVES are plants of the onion family used in fla¬ 
voring soups, omelets, etc. 

CHOCOLATE (unsweetened) is made from ground 
cocoa beans and some of the fat is retained. It is 
used to color and flavor dessert sauces, cakes, cookies, 
puddings, cake icings, fillings and ice cream. It 
may also be used as a beverage. A whitish “bloom” 
sometimes appears on chocolate as a result of warm 
temperatures, but this does not affect the quality or 
taste in any way. 

CHUTNEY is a spicy relish made from a variety of 
fruits and seasonings like currants, raisins, ginger, 
chillies, garlic, mustard seed and vinegar. It is most 
frequently served with cold meats and curried dishes, 
such as lamb and beef. 


COLORING (red or yellow) is a tasteless vegetable 
compound frequently added to foods. It should be 
used with care because it is highly concentrated. 
Too much will produce a deep, unnatural color. 

CORNMEAL is ground whole grain of corn and is 
used as a cooked cereal, as a coating for fried foods, 
puddings (Baked Indian), muffins and quick-breads 
and in scrapple (a mixture of pork trimmings). 

CORNSTARCH is a fine white flour made from the 
kernel of corn and is about twice as strong in thick¬ 
ening power as wheat flour. It is used to thicken 
puddings, gravies, and sauces which have very little 
fat content, sweet sauces, pie and cake fillings. 

CREAM OF TARTAR is an acid-tasting white crys¬ 
talline deposit in wine vats, refined for use in cook¬ 
ing. Cream of tartar is combined with baking soda 
to make an emergency baking powder. It is also 
used to whiten egg white cakes and marshmallow 
icing and to smooth the consistency of sugar syrups 
when they are used in cooked icings. 

EGGS, in addition to being served scrambled, fried, 
boiled, poached, or as omelets, add food value as well 
as flavor to other dishes. Eggs are used in many dif¬ 
ferent ways, mainly to: 


[ 324 ] 





1. Bind—hold ground meat mixtures together; pre¬ 
vent crumbling of cakes, muffins, cookies, cro¬ 
quettes; hold coating of crumbs firmly on fried 
foods; prevent oil, vinegar, lemon juice separat¬ 
ing in mayonnaise or hollandaise sauce; hold 
shortening and milk together in cake batter. 

2. Clarify—egg whites help remove loose floating 
particles when such liquids as soups or meat stocks 
are strained. 

3. Color—egg yolk gives a yellow color to lemon pie 
fillings, chicken gravies and cakes. Egg whites 
give a clean white color to white cakes, white 
cooked icings. 

4. Thicke n—for sauces, pie fillings, custards. 

5. Improve texture—egg helps to keep frozen mix¬ 
tures,like ice cream smooth in texture. 

EXTRACTS are flavors used in puddings, sauces, ice 
cream, cakes, cookies, cake icings and fillings. Ex¬ 
tracts on the provision list are vanilla, lemon, almond, 
maple and rum. 

FAT is an oily compound derived from animal and 
vegetable matter. It is called “shortening” in cook¬ 
ing and baking and is used for deep-fat and shallow 
frying (sauteing) ; for greasing bread and cake pans; 
for shortening baked goods and as a base for cream 
sauces. The several types of fats include: 

1. Vegetable Shortening. A hardened vegetable oil 
such as cottonseed or corn oil. This fat is excel¬ 
lent for all purposes because of its mildness. It 
does not smoke quickly in deep fat frying, nor 
transfer the flavor of one food to another. Does 
not require refrigeration as long as it is kept away 
from air and light. 

2. Margarines. Olco margarine is a mixture of beef 
oleo oil. lard, vegetable oil (usually cottonseed), 
milk and salt. Nut margarine is usually made from 
coconut oil. a vegetable oil, milk and salt. Marga¬ 
rine requires refrigeration. 

3. Lard is rendered pork fat used in cooking or 
baking. 

FINNAN HADDIE is smoked haddock. 

FLOUR is finely ground meal of a cereal or grain. 
It is used in baking and also thickens sauces, gravies, 
fillings. It provides a “coat” to which egg mix will 
cling for breaded foods; it is used to brown lean 
meats, such as liver and veal; it absorbs and holds 
juices when pounded in steaks. 

GARLIC is a member of the wild onion family. The 
bulb has a pungent flavor and when used sparingly, 
will add tastiness in meats, salads or soups. 


GELATIN is the powder form of a protein substance 
obtained from animal tissue. It is dissolved in boil¬ 
ing water for use in salads, jellied meats and desserts. 
Fruit flavors are often added. 

HOMINY is the kernel of corn with hull removed. 

HOMINY GRITS are coarsely ground hominy. 

ICE CREAM MIX contains cream, eggs and sugar 
in a dry or liquid form. Water and flavoring or 
fruit are added to prepare the mixture for freezing. 

• 

JAMS, Jellies, Preserves, Fruit Butters are 

spreads which may also be used in jelly rolls, cake 
fillings, cookies and raised doughnuts or served with 
meats. Those supplied to WSA vessels are made by 
combining pure fruit or fruit juice with sugar. 
Jam is made by boiling fruit until it breaks up in 
small particles in thickened juice. 

Jelly is made by boiling the fruit juice with sugar. 
Preserves are made by cooking fruit with sugar, re¬ 
taining the shape of each piece of the fruit. 
Marmalade is made by boiling thinly sliced fruit 
rinds, such as orange or grapefruit rinds, with sugar. 
Fruit butters are made by straining cooked fruit to 
a smooth paste and adding sugar. 

LEEKS are onion-like plants, smaller and less pun¬ 
gent than onion. 

LEGUMES are dried beans (kidney, lima and navy) 
and peas, which are used as a base for soup. 

MERINGUE is a light froth made of egg whites and 
sugar. usually used on top of pies. 

MILK (evaporated) is made by evaporating about 
(SO'T of the water in regular milk. Undiluted, it may 
be used the same as cream. Diluted with an equal 
amount of water, it has the same richness as fresh 
milk. Because evaporated milk is sterilized in the 
can. it has a “cooked” taste. In ice cream, it improves 
smoothness. Evaporated milk keeps fairly well in 
cans, if not exposed to high temperature, but care 
should be taken to use old stock first. After a can is 
opened, the milk is almost as perishable as fresh milk. 

MILK (dehydrated in powdered or flaked form) can 
be either whole or skimmed. In both, most of the 
water has been removed; in skimmed, the butterfat 
has also been removed. Whole milk powder, by the 
addition of the proper amount of water and with 
proper mixing, can be made into a product resem¬ 
bling whole fresh milk and may be used for making 
ice cream or for cooking purposes. If salt and 


[ 325 ] 


flavoring are added, a passable beverage is possible. 
Whole milk powder, because of its butterfat content, 
does not keep very well unless air-tight and away 
from high temperatures. Flaked milk should be 
handled just as powdered milk. 

MINCEMEAT is a mixture of apples, salt, lean beef, 
currants, raisins, spices, orange and lemon peel, 
citron and lemon juice—used in pies. 

MINT is a plant leaf used for flavoring. 

MUSSELS are a type of shellfish. They are best when 
steamed like clams or creamed like oysters. 

OIL (salad) is made from refined and deodorized 
vegetable oils, such as olive, corn, peanut, soy bean 
and cottonseed. Salad oil is used principally as the 
main ingredient in salad dressings, and may be used 
as a shortening in griddle cakes and for deep-pan 
frying (in an emergency only, as solid fat is supplied 
for this purpose). Salad oil becomes rancid if kept 
too long or if exposed to light. 

OKRA is vegetable pod of okra plant. Called 
“gumbo” in the South. Used largely in soups. 

RAGOUT is a highly seasoned stew. 

ROQUEFORT CHEESE: A tangy, semi-hard cheese 
—considered one of the finest. Roquefort Cheese is 
served as a dessert with crackers or crumbled and 
sprinkled on a salad or added to a salad dressing. 

SALTPETER is nitrate of potash used in conjunction 
with salt in corning. 

SCALLIONS are young onions. 

SCRAPPLE is a combination of corn meal, buck¬ 
wheat flour, herbs and meat from hogshead and pigs 
feet. It is usually sliced and fried. 

SHALLOTS are onion-like plants producing small 
clustered bulbs used like garlic for flavoring. 

SHORTENING (See FATS). 

SHRIMP is a type of shellfish ranging from one to 
several inches in length. Shrimp can be served alone 
or in combination with other fish. 

SOY SAUCE is made from fermented soy beans and 
is most frequently used in flavoring Chinese dishes. 

SPICES are savory condiments used to season soups, 
sauces, stews, puddings, cakes. Some are used for 
coloring and eye-appeal. The most common spices 
are used as follows: 


Allspice seasons pot roasts, mincemeat. 

Cinnamon flavors certain cakes, puddings and apple 
dishes. 

Cloves (whole) flavor smoked ham, and are also 
present in mixed pickles. Cloves (ground) are used 
in certain cakes and are an important ingredient in 
mincemeat. 

Ginger (ground) flavors baked goods and puddings. 

Mace is similar to nutmeg as it is the ground outer 
covering of the nutmeg. It flavors pies and baked 
goods. 

Mustard comes in two forms—dry and prepared. Dry 
mustard is also known as Mustard Flour or Ground 
Mustard and adds pungency to mayonnaise or 
devilled foods. Prepared mustard is a mixture of dry 
mustard, salt, vinegar and other spices, and is used 
on the table as a condiment. 

Nutmeg flavors baked goods, puddings, sauces and 
some vegetables. 

Paprika, with its distinctive red color, is used to gar¬ 
nish salads, vegetables, meat and fish. It gives flavor 
and color to cheese, creamy vegetable sauces, French 
dressing and mayonnaise. 

Pepper seasons soups, sauces, stews, pot roasts. 
Ground black pepper is much stronger than white. 

HERB SPICES are also on the provisions list: 

Bay leaves flavor soups, stews, meats and fish. 

Sage is a compound of whitish-green, pungent leaves 
which flavors pork, sausage, and meat stuffings. Sage 
is an ingredient of poultry seasoning. 

Thyme seasons clam chowder, meat loaves, poultry 
seasoning, stews, soups and stuffings. 

MIXED SPICES include: 

Whole pickling spice, containing from 10 to 16 dif¬ 
ferent spices, balanced to create a distinctive flavor. 
The larger spices like cinnamon sticks, ginger roots 
and leaves are cracked into pieces about Y\ inch 
square. 

Chili powder is a mixture of ground Mexican red 
peppers that is used in chile con carne. 

Curry powder is a yellow mixture of varied powdered 
spices used for flavoring stews, soups, sauces, etc. 

All spices lose their strength with age, especially 
if exposed to air. They should be stored in air-tight 
containers. 

SUGAR is a carbohydrate derived principally from 
the beet and cane. Common forms are finely granu¬ 
lated sugar (for beverages, cakes) ; confectioner’s 
sugar (for icings); or brown sugar (for special 
uses, such as glazing vegetables—not as sweet as 


[326] 


white sugar). All of these are supplied, as are 
molasses and pancake syrup (a combination of maple 
syrup and cane sugar syrup). While granulated 
sugar keeps well, brown sugar cakes or lumps very 
quickly when not kept free from moisture. When 
a recipe calls for sugar, granulated sugar is meant 
unless otherwise specified. 


TAPIOCA is a starch product made from a plant 
root and is used for puddings. In granulated form 
it thickens sauces, binds meat loaves and juicy pies. 

VINEGAR is made from fermented apple cider, malt, 
or distilled grain. If obtained in concentrated form, 
it should be diluted with water. 







[ 327 ] 










Cooking Terms 

Here is a list of food descriptions which should be familiar to every good cook. Many 
of these descriptions may be probably well-known to you now, others may not be. Read over 
this list—and get acquainted with them all so you can use them correctly when giving orders. 


AU GRATIN: Means made with a browned covering 
or crust of bread crumbs, often mixed with butter 
and cheese, as in potatoes au gratin. 

AU JUS: Means in juice; served in dish gravy or 
cooked in meat stock, as in roast beef au jus. 

AU LAIT: Means made with milk, as in coffee au lait. 

BAKE: To cook by dry beat in an oven. The baking 
of meat is called roasting. 

BASTE: To moisten foods as they cook, especially 
roasts, with melted fat. meat drippings, stock or 
water, alone or in combination. 

BEAT: To lift mixture with a whip or a spoon to 
introduce air and make mixture smooth. 

BINDER: Material, such as eggs, or a thick cream 
sauce used to hold other foods (example: croquettes) 
together in cooking. 


BLANCH: To plunge veg etables into boiling water 
for a short time to modify strong flavor. 

To rinse cereal products (example: cooked rice, 
macaroni) in hot or cold water to prevent sticking. 

To cook in fat (250° F.) without browning (ex¬ 
ample: French fried potatoes). 

BLEND: To mix ingredients thoroughly. 

9 

BOIL: To cook in actively bubbling liquid. Water 
boils at 212° F. at sea level. (Note: The correct term 
for so-called “boiled eggs” is cooked; that is, hard- 
cookcd 'and soft-cookcd eggs, as they should be sim¬ 
mered, not boiled.) 

BRAISE: To brown meat or vegetables on all sides 
in a little hot fat, or oil, then to add a little liquid, 
cover, and cook tender over low top stove heat or 
in a slow oven. 

BREAD: To dip a food in seasoned flour, then in a 
mixture of egg and milk and roll it in dry light- 
colored crumbs before frving. 


[ 328 ] 







BROIL: To cook under or over direct heat, without 
liquid. (Same as to grill.) 

PAN-BROIL: To cook uncovered on a hot griddle 
or a hot pan, removing grease as it accumulates. 

BROWN: To turn surface of food brown by heat¬ 
ing in oven, pan, griddle, kettle on top of range or 
in hot fat. 

CANDY: To cook fruits or vegetables in fat and 
sugar and syrup. 

CARAMELIZE: To heat sugar or sugary foods slowly 
until sugar melts and turns golden brown. 

CLARIFICATION: To make stock clear fas in con¬ 
somme) by adding egg whites and egg shell to stock 
that is grease-free. When stock is brought to a slow 
boil the egg whites thicken and the cloudy particles 
adhere to egg whites and egg shell which can be 
removed. 

r 

CONSOMME: A light clear soup made usually from 
a combination of veal or chicken or other meats. 

CREAM: To beat a mixture of sugar, shortening and 
other ingredients until mixture increases in volume 
and all ingredients are thoroughly blended. Or, to 
prepare a white sauce for meat or vegetables. 

CRISP: To make firm and brittle with cold water 
or dry heat. 

CUBE: To cut into Yz inch squares or slightly 
smaller. 

CURED: Fish or meat that has been salted, dried 
or smoked. 

DEVIL: To prepare with “hot” seasoning, such as 
pepper or mustard. 

DICE: To cut into 34 inch cubes or slightly smaller. 

DREDGE: To sprinkle or roll lightly with flour or 
sugar. 

EMULSIFY: To blend oil and water in such a way 
as to prevent their separation. (Example: the addi¬ 
tion of egg will keep oil and vinegar from separating^ 
in salad dressing. The egg acts as an “emulsifier.”) 

FAT ABSORPTION: Assimilation of fat by food 
fried in deep fat. 

FILLET: A slice of lean, boneless meat or fish. 


FRICASSEE: To braise pieces of fowl, lamb or veal. 

FRIZZLE: To cook in a small amount of fat until 
crisp and curled at edges. 

FRY: To cook in hot fat. When a small amount of 
fat is used, the process is known as pan-frying or 
sauteing; when food is partially covered by fat— 
shallow frying; when food is completely covered by 
fat— deep-fat frying. 

GARNISH: To decorate one food with another. 

GLACE: To develop a shiny surface by simmering 
with sugar. 

GLAZE: To candy; to cook to a glace. 

GRATE: To break into small particles by rubbing 
on a “grater”, such as grated lemon rind, cheese, etc. 

GREASE: To apply shortening or fat on pans or 
griddle, usually with a brush. 

GRILL: To broil. 

GRIND: To put through food chopper using fine, 
medium or coarse blade. 

HUMIDITY: The amount of moisture in the air as 
compared to complete saturation. 

ICE: To cool by adding ice or surrounding with it. 

INCORPORATE: To mix or blend one ingredient 
with another. 

JULIENNE: To cut vegetables into long narrow 
strips. 

LARD: Rendered pork fat. To Lard: To apply fat 
in strips on uncooked lean meat; to insert strips of 
fat with a skewer. 

LUKEWARM: Mild temperature of liquid (about 
80-85°F.). 

MARINATE: To let stand for a short length of time 
usually in an oil-vinegar mixture. 

MASH: To reduce to a soft, pulpy state. 

MILK, LIQUID: Refers to fresh, fluid milk or to 
evaporated or powdered milk reconstituted to the 
equivalent of fresh fluid milk. (See Conversion 
Tables, page 335). 


[329] 


MINCE: To cut or chop into small pieces with knife 
or chopper. 

MIX: To blend ingredients by stirring. 

OVEN-BROIL: See Broil. 

PAN-BROIL: See Broil. 

PAN-FRY: See Fry. 

PARBOIL: To boil food in water until partially 
cooked. 

PASTEURIZE: To sterilize a liquid partially at a 
temperature (140° F.-180 0 F.) which destroys cer¬ 
tain bacteria and arrests fermentation. 

PEEL: To remove skin with knife or mechanical 
peeler. 

POACH: To cook gently in hot liquid, usually below 
boiling point, so that shape of food is retained. 

PUREE: The finely strained pulp of vegetables or 
fruits. 

REDUCE: Decrease volume by simmering a liquid 
mixture to a thickened consistency. 

RENDER: To separate fat from meat by applying low 
temperature so that fat melts. 

ROAST: See BAKE. 

ROUX: Preparation of flour and melted butter or fat 
used to thicken sauces, soups or stews. Brown roux 
differs from white roux only in the toasting of the 
flour. 

SAUTE: To pan-fry. 

SCALD: To bring a liquid to a temperature just be¬ 
low the boiling point. 

SCALLOP: To bake a food in combination with 
another food. Scallop (seafood) is a type of mollusk. 

SCORE: To cut shallow slits or gashes in surface of 
food with knife, fork or other implement. 

SCRAMBLE: To prepare eggs by stirring while 
cooking. 


SEAR: To brown the surface of meat by short appli¬ 
cation of intense heat to develop flavor, and to im¬ 
prove appearance. 

SHIRR: To prepare eggs by breaking into a casserole 
with butter or cream and cooking in an oven or on 
top of the range. 

SHRED: To cut or tear into thin strips or pieces with 
a knife or a shredder attachment. 

SIFT: To put through a sifter or fine sieve. Example: 
flour. 

SIMMER: To cook in liquid at a temperature just 
below the boiling point (185° to 210° F.). 

SKEWER: A metal or wood pin used to fasten meat 
or poultry together during cooking. 

/ 

SOUFFLE: A delicate spongy hot dish, made from a 
sweet or savory mixture, as a custard or sauce, es¬ 
pecially one containing minced cheese, fruit, fish or 
meat into which stiffly beaten egg whites have been 
folded just before baking. 

STEAM: To cook in steam with or without pressure. 

STEEP: To let stand in hot liquid below boiling tem¬ 
perature to extract flavor, color or other qualities. 
Example: Tea leaves in making tea. 

STERILIZE: To destroy bacteria and micro-organ¬ 
isms by use of boiling water, heat, or steam. 

STEW: To simmer in small amount of liquid. 

SUGAR: To cover with sugar. 

TOAST: To brown surface of food by application 
of direct heat. 

TOSS: To mix lightly. (Example: tossing salad in¬ 
gredients. ) 

TRUSS: To bind or fasten together. 

TRY OUT: To fry bits of solid fat or fat meat until 
fat is separated from membrane, as in case of salt 
pork. 

* 

WASHING: Brushing liquid over bread or rolls. 
WHIP: To beat rapidly to incorporate air. 


[330] 



Conversion Tables 

With a little careful study, you’ll find that the Conversion Tables on the pages that follow- 
are truly the “Cook's best friend." Here are quick, easy answers to all those perplexing- 
questions such as “How many tablespoons to a cup?”, “How r many halved apricots in one 
No. 10 can?”, “How much dry whole milk should be substituted for 1 cup of evaporated 
milk?” These, and many other questions like them, are answered for you—once you have 
learned to use these Tables correctly. For faster, easier, surer cooking, make it a point to 
familiarize yourself with these Tables—and use them regularly. 

CONVERSION TABLE NO. 1 — EQUIVALENTS OF WEIGHTS AND MEASURES 

3 teaspoons equal 1 Tablespoon 

16 Tablespoons equal 1 cup 

1 cup (standard measuring) equals y 2 pint (8 fluid ounces) 

2 cups equal 1 pint 

2 pints equal 1 quart 

4 quarts equal 1 gallon 

8 quarts (dry) equal 1 peck 

4 pecks equal 1 bushel 

16 ounces equal J pound 

32 ounces equal 1 fluid quart 


[331] 


































CONVERSION TABLE NO. 2 — SUBSTITUTING ONE CAN SIZE FOR ANOTHER 


1 No. 10 can equals 7 No. 1. cans 1 No. 10 can equals 3 No. 3 cans 

1 No. 10 can equals 5 No. 2 cans 1 No. 10 can equals 2 No. 5 cans 

1 No. 10 can equals 4 No. 2y 2 cans 


CONVERSION TABLE 

NO. 3 —AVERAGE WEIGHTS 

VARIOUS CAN SIZES 

AND AMOUNTS — 

Size of Can 

Average Net Weight 

Approx. Amounts 

No. 1 tall . 

. 1 pound . 

.... 2 cups (1 pint) 

No. 2 _ 


2Vo runs 


No 9 

1 nound 12 ounces 

3Vo runs 


No. 5 . 

. 3 pounds 8 ounces . 


No. 10 . 

. 6 nounds 10 ounces . 

3Vi auarts 



CONVERSION TABLE NO. 4 —WEIGHTS AND AMOUNTS — NO. 10 CANS 


NUMBER OF APPROXIMATE WEIGHT APPROXIMATE AMOUNTS 

NO. 10 CANS Pounds Ounces Cups Pints Quarts Gallons 

V 2 . 3 5 6V 2 3% n/5 

1 . 6 10 13 V/T 3 Va~ .. 

4.. . . 26 8 52 26 13 3% 

8 . 53 .. 104 52 26 6y 2 

10 . 66 4 130 65 32y 2 8 

12.. . 79 8 156 _ 78~ 39 V/ A 

16 . 106 .. 208 104 52 13 

20 . 132 8 260 130 65 1614 

24 . 159 312 156 78 19y 2 

28 . 185 8 364 182 91 22%~ 

30 . 198 12 390 _ 195 97y 2 24 2/5 


[332] 








































































CONVERSION TABLE NO. 5 —WEIGHTS AND YIELDS — CANNED VEGETABLES 







APPROX. 





AVERAGE 

NO. 



NET WEIGHT 

WEIGHT OF 

NO. 

CANS 

PRODUCT — STYLE 

SIZE OF CAN 

PER CAN 

PORTION IN OZS. PORTIONS 

FOR 100 



INCL. LIQUID 

(DRAINED WGT.) 

PER CAN 

PORTIONS 

Asparagus, spears or stalks 

No. 2V 2 Sq. 

1 lb. 12 oz. 

3y 2 - 4 

5 

20 


No. 10 

6 lbs. 10 oz. 

3y 2 -4 

20 

5 

Beans, snap green and wax 

No. 2 

1 lb. 3 oz. 

3 

4 

25 


No. 10 

6 lbs. 5 oz. 

3 

25 

4 

Beets 

No. 2 

1 lb. 4 oz. 

3 

5 

20 


No. 10 

6 lbs. 8 oz. 

3 

26 

4 

Carrots 

No. 2 

1 lb. 4 oz. 

3 

5 

20 


No. 10 

6 lbs. 8 oz. 

3 

26 

4 

Corn (creamed) 

No. 2 

1 lb. 4 oz. 

4 

5 

20 


No. 10 

6 lbs. 10 oz. 

4 

25 

4 

Peas, early or sweet 

No. 2 

1 lb. 4 oz. 

3 

5 

20 


No. 10 

6 lbs. 9 oz. 

3 

25 

4 

Sauerkraut 

No. 2y 2 

1 lb. 11 oz. 

4 

5 

20 


No. 10 

6 lbs. 3 oz. 

4 

20 

5 

Spinach 

No. 2y 2 

1 lb. 11 oz. 

4 

5 

20 


No. 10 

6 lbs. 2 oz. 

4 

24 

4 

Squash 

No. 2y 2 

1 lb. 13 oz. 

4 

7 

14 


No. 10 

6 lbs. 10 oz. 

4 

26 

4 

Tomatoes 

No. 2y 2 

1 lb. 12 oz. 

4 

6 

16 


.No. 10 

6 lbs. 6 oz. 

4 

25 

4 

Tomato Juice 

No. 2 

1 pt. 2 f). oz. 

5 

3 

33 


No. 5 

1 qt. 14 fl. oz. 

5 

9 

11 


No. 10 

3 qts. 

5 

18 

5% 

Tomato Puree, heavy 

No. 10 

6 lbs. 9 oz. 





CONVERSION TABLE NO. 6— EQUIVALENTS — 


CANNED FRUIT JUICE 

SIZE OF CAN 

EQUIVALENT NO. OF CUPS 

APPROXIMATE AMOUNT 

No. 2 

2y 2 

1 pt. 

No. 3 Cylinder 

5% 

1 qt. 

No. 10 

12 

3 qts. 


[333 ] 












































CONVERSION TABLE NO. 7 —WEIGHTS AND YIELDS OF CANNED FRUITS 

I 








NO. 

CANS 




APPROX. 


AVERAGE 

FOR 

PRODUCT 

SIZE OF 

NET WEIGHT 

COUNT 

SIZE OF 

PORTIONS 

100 POR- 


CAN 

PER CAN 

PER CAN 

PORTION 

PER CAN 

TIONS 

Apples 

No. 2 

1 lb. 2 oz. 

• • • 

• • • 

• • • 

• • • 

heavy pack 

No. 10 

6 lbs. 

• • • 


... 


Applesauce 

No. 2 

1 lb. 4 oz. 


4 oz. 

5 

20 

No. 10 

6 lbs. 11 oz. 

. . . 

4 oz. 

27 

4 

Apricots 

No. 2i/ 2 

1 lb. 14 oz. 

18 to 24 

3 halves 

7 

15 

halves 

No. 10 

6 lbs. 12 oz. 

84 

3 halves 

28 

3y 2 

Blackberries 

No. 2 

1 lb. 4 oz. 


4 oz. 

5 

20 

No. 10 

6 lbs. 10 oz. 

. . . 

4 oz. 

26 

4 

Cherries—red sour 

No. 2 

1 lb. 3 oz. 

... 



• • • 

pitted 

No. 10 

6 lbs. 11 oz. 

... 

... 


• • • 

Cranberry Sauce 

No. 10 

7 lbs. 5 oz. 

. . . 

2 oz. 

54 

2 

Figs 

No. 2y 2 

1 lb. 14 oz. 

18 

3 figs 

6 

16 

No. 10 

7 lbs. 

100 

3 figs 

35 

3 

Fruit Cocktail 

No. 214 
No. 10 

1 lb. 14 oz. 

6 lbs. 12 oz. 


4 oz.* 

4 oz.* 

7 

27 

15 

4 

Fruits for Salad 

No. 2y 2 

1 lb. 14 oz. 


4 oz. 

7 

15 

No. 10 

6 lbs. 12 oz. 


4 oz. 

27 

4 

Grapefruit 

No. 2 

No. 10 

1 lb. 4 oz. 

6 lbs. 9 oz. 


4 oz. 

4 oz. . 

4 

26 

25 

4 


No. 2 

18 oz. 


• 5 oz. 

3 

35 

Grapefruit juice 

No. 5 

1 qt. 14 oz. 


5 oz. 

9 

11 


No. 10 

3 qts. 


5 oz. 

18 

5'/ 2 


No. 2 

18 oz. 


5 oz. 

3 

35 

Orange juice 

No. 5 

1 qt. 14 oz. 


5 oz. 

9 

11 


No. 10 

3 qts. 


5 oz. 

18 

5V 2 

Peaches 

No. 2V 2 

1 lb. 14 oz. 

10 

2 halves 

5 

20 

Clingstone 

No. 10 

6 lbs. 14 oz. 

66 

2 halves 

33 

3 

Peaches 

No. 2y 2 

1 lb. 14 oz. 

10 

2 halves 

4 

25 

Freestone halves 

No. 10 

6 lbs. 14 oz. 

50 

2 halves 

25 

4 


No. 2y 2 

1 lb. 14 oz. 

8 

1 half 

8 

121/2 

halves 

No. 10 

6 lbs. 12 oz. 

28 

1 half 

28 

31/2 

No. 10 

6 lbs. 12 oz. 

35 to 40 

1V 2 halves 

25 

4 


No. 2y 2 

1 lb. 14 oz. 

8 

1 slice 

8 

121/2 

Pineapple sliced 

No. 10 

6 lbs. 12 oz. 

28 

1 slice 

28 

31/2 


No. 10 

6 lbs. 12 oz. 

50 

2 slices 

25 

4 

Pineapple crushed 

No. 2y 2 
No. 10 

1 lb. 14 oz. 

6 lbs. 14 oz. 

• • • 

4 oz. 

4 oz. 

7 

28 

15 

31/2 


No. 2 

18 oz. 

• • • 

5 oz. 

3 

35 

Pineapple juice 

No. 5 

1 qt. 14 oz. 

• • • 

5 oz. 

9 

11 


No. 10 

3 qts. 2 oz. 

... 

5 oz. 

18 

51/2 

Plums 







whole 

No. 10 

6 lbs. 14 oz. 

38 

2 plums 

19 

5 

Prunes 

No. 2 

1 lb. 14 oz. 

30 

6 prunes 

5 

20 

prepared 

No. 10 

6 lbs. 14 oz. 

185 

5 prunes 

35 

3 

Raspberries 

No. 2 

No. 10 

1 lb. 5 oz. 

6 lbs. 14 oz. 


4 oz. 

4 oz. 

5 

28 

20 

31/2 

"Including Syrup. 








[334] 
































































































[335] 
































CONVERSION TABLE NO. 9 — WEIGHTS AND MEASURES FOR SPECIFIC FOODS 


ARTICLE 

WEIGHTS 

MEASURE 

Allspice, ground 

1 oz. 

V/ 2 oz. 

41/2 Tbsp. 

3 cups 

Apples, chopped 

1 lb. 

1 qt. 

Apples, sliced 

1 lb. 

11/6 qts. 

Apples, diced 

1 lb. 

1 qt. 

Apple Sauce 

1 lb. 

2 cups 

Apricots, A.P. (dried) 

1 lb. 

3 cups 

Bacon, sliced raw 

1 lb. 

15-20 slices 

Bacon, diced raw 

1 lb. 

1 pt. 

Bacon, cooked, diced 

1 lb. 

1 V 2 cups 

Bacon fat, melted 

V /2 oz. 

1 cup 

Baking Powder 

1 oz. 

6 oz. 

2% 1 bsp. 

1 cup 

Baking Soda 

1 oz. 

7% oz. 

2y 3 Tbsp. 

1 cup 

Barley, A.P. 

1 lb. 

2 cups 

Beans, dry, 1 lb. after 
cooking 

2y 2 lbs. 

iy 2 -i 3 /4qts. 

Beef, cooked, chopped 

1 lb. 

1 pt. 

Beef, cooked, diced 

1 lb. 

1 y 2 pts. 

Beef, raw, ground 

1 lb. 

2 cups 

Beets, diced, cooked ( 
Beets, canned j 

1 lb. 

2y 2 cups 

Bread, broken 

1 lb. 

2 qts. 

Bread, soft, broken 

1 lb. 

21/4 qts. 

Breadcrumbs, dry 

1 lb. 

1 y 4 qts. 

Breadcrumbs, fresh 

1 lb. 

2 qts. 

Butter 

1 ib. 

2 cups 

Cabbage, shredded or 

1 Ib. 

1 y 3 qts. 

chopped 

12 oz. 

1 qt. 

Carrots, diced, raw 

1 Ib. 

3 cups 

Carrots, diced, cooked 

1 Ib. 

3 cups 

Celery, cubed, raw 

1 lb. 

1 qt. 

Celery, seed 

1 oz. 

2% oz. 

6 Tbsp. 

1 cup 

Cheese, diced 14 " 

1 Ib. 

31/2 cups 

Cheese, grated 

1 Ib. 

1 qt. 

Cheese, cottage 

1 Ib. 

2 cups 

Cheese, cream 

1 Ib. 

2 cups 

Cherries, maraschino 

40 cherries 
equals 

1 cup 

Chicken, cooked, cubed 

1 Ib. 

3 cups 

Chili Powder 

1 oz. 

2% oz. 

6 Tbsp. 

1 cup 

Chocolate 

1 Ib. 

16 squares 

Chocolate, grated 

1 Ib. 

1 oz. 

4 cups 

4 Tbsp. 

Chocolate, melted 

1 Ib. 

2 cups 


ARTICLE 

WEIGHTS 

MEASURE 

Cinnamon, ground 

1 oz. 

31/2 oz. 

4y 2 Tbsp. 

1 cup 

Cloves, ground 

1 oz. 

4 oz. 

4 Tbsp. 

1 cup 

Cloves, whole 

1 oz. 

2% oz. 

6 Tbsp. 

1 cup 

Cocoa 

1 Ib. 

3y 2 oz. 

4 7 /2 cups 

1 cup 

Cocoanut, shredded 

1 Ib. 

2% oz. 

7 cups 

1 cup 

Coffee, ground fine 

1 Ib. 

5 cups 

Cornflakes 

4 oz. 

1 qt. 

Cornmeal 

1 Ib. 

3 cups 

Corn Syrup 

11 oz. 

1 cup 

Cornstarch 

1 oz. 

5-/3 oz. 

3 Tbsp. 

1 cup 

Cracker Crumbs 

N 

O 

-Q ^ 
— O 

6% cups 

1 qt. 

Cranberries, raw 

1 Ib. 

1 qt. 

Cream of Tartar 

51/3 oz. 

1 oz. 

1 cup 

3 Tbsp. 

Cucumbers, diced 

11b. 

1 y 2 pts., 3 cups 

Currants, dried 

1 Ib. 

51/3 oz. 

3 cups 

1 cup 

Curry Powder 

1 oz. 

3y 2 oz. 

41/2 Tbsp. 

1 cup 

Dates, pitted, finely cut 

1 Ib. 

6y* oz. 

2y 2 cups 

1 cup 

Dressing, boiled 

1 Ib. 

1 pt. 

Eggs, whole, broken 

1 Ib. 

1 pt. or 

10 eggs 

Eggs, chopped, hard- 
cooked 

1 Ib. 

5% oz. 

23/ 4 cups 

1 cup 

Egg Whites 

8 oz. 

1 cup or 

8 whites 

Egg Yolks 

8 oz. 

1 cup or 

12 yolks 

Fish, fresh cooked, 
chopped 

1 Ib. 

2 cups 

Flour, white, sifted 

1 Ib. 

4 oz. 

1 qt. 

1 cup 

Gelatin, unflavored, 
granulated 

1 oz. 

1 Ib. 

3% Tbsp. 

3% cups 

Gelatin, unflavored 

4% oz. 

1 cup 

Gelatin, dessert, 
flavored 

1 Ib. 

6y 2 oz. 

26 oz. 

2y 2 cups 

1 cup 

4 cups 

Ginger, ground 

1 oz. 

3% oz. 

5 Tbsp. 

1 cup 

Ham, cooked, diced 

1 Ib. 

3 cups 


[336] 































































































































































CONVERSION TABLE NO. 9 — Continued 


ARTICLE 

WEIGHTS 

MEASURE 

Ham, cooked, ground 

1 lb. 

2 cups 

Hominy Grits 

1 lb. 

3 cups 

Honey 

11 oz. 

1 cup 

Horseradish, prepared 

1 oz. 

2 Tbsp. 

Jam 

1 lb. 

10% oz. 

1 1/2 cups 

1 cup 

Lard, A.P. 

1 lb. 

2 cups 

Lemons, 5 to 6 (360 size) 


1 cup juice 

Lemon Juice 

1 oz. 

2 Tbsp. 

Lemon rind of 8 lemons 

1 oz. 

4 Tbsp. 

Lettuce, broken or 
shredded 

8 oz. 

1 qt. 

Macaroni, uncooked 

1 lb. 

5 cups 

Macaroni, 1 lb. A.P. 
after cooking 

5 lbs. 

2y 2 qts. 

Maple tablets, imitation 

2 tablets 

1 tsp. liquid 

Mayonnaise 

1 lb. 

2 cups 

Meat, cooked, chopped 

1 lb. 

2 cups 

Milk, liquid 

1 lb. 

2 cups 

Milk, powdered 

1 lb. 

2/2 cups 

Milk, evaporated, No. 1 
can 

2 2/5 cans 

1 qt. 

Milk, evaporated, No. 1 
tall can 

14y 2 oz. 

1 % cups 

Mixed Spices 

3i/ 2 oz. 

1 oz. 

1 cup 

41/2 Tbsp. 

Molasses 

11 oz. 

1 cup 

Mushrooms, fresh, sliced 

1 lb. 

1234 oz. 

5 cups 

1 qt. 

Mustard, dry 

1 oz. 

3% oz. 

5 Tbsp. 

1 cup 

Mustard, seed 

1 oz. 

4 oz. 

5 Tbsp. 

1 cup 

Noodles, 1 lb. after 
cooking 

41/2 lbs. 

1% lbs. 

3/2 qts. 

1 qt. 

Noodles, uncooked, 
broken 

1 lb. 

2 qts. 

Nutmeats, chopped 

1 lb. 

1 qt. 

Nutmeg, ground 

1 oz. 

4/2 oz. 

3% Tbsp. 

1 cup 

Oats, rolled 

,1 lb. 

131/2 oz. 

43/4 cups 
lqt. 

Oil 

7V 2 OZ. 

1 cup 

Olives, stuffed, chopped 
drained 

7 oz. 

1 lb. 

1 cup 

2% cups 

Onions, chopped 

1 lb. 

1 lb., 5 oz. 

3 cups 

1 qt. 

Paprika 

1 oz. 

33/ 4 Tbsp. 


ARTICLE 

WEIGHTS 

MEASURE 

Parsley, chopped 

3 oz. 

1 oz. 

1 cup 

5% Tbsp. 

Peanut Butter 

1 lb. 

1 % cups 

Peas, cooked 

12 oz. 

1 lb. 

2 cups 

2% cups 

Peas, yellow or green 
split, A.P. 

1 lb. 

214 cups 

Peas, 1 lb., dried after 
cooking 

21/2 lbs. 

514 cups 

Pepper, ground 

1 oz. 

3% Tbsp. (11 
tsp.) 

Peppers, green, 
chopped 

1 lb. 

1 qt. 

Pickles, chopped 

1 lb. 

3 cups 

Pickles, sweet relish 

1 lb. 

534 oz. 

23/ 4 cups 

1 cup 

Pimentos, chopped, 
drained 

7 oz. 

1 lb. 

1 cup 

214 cups 

Pineapple, diced 

1 lb. 

2 cups 

Potatoes, cooked, diced 

1 lb. 

1 lb., 9 oz. 

214 cups 

1 qt. 

Potatoes, A.P., cooked 
and diced 

1 lb. 

2 cups 

Potatoes, sweet, diced 

7 oz. 

1 cup 

Prunes, A.P., cooked, 
drained 

2 lbs. 

3 cups 

Raisins, seedless 

1 lb. 

5/3 oz. 

3 cups 

1 cup 

Rice, uncooked 

1 lb. 

2 cups 

Rice, 1 lb., after cooking 

3 lbs., 6 oz. 

2 qts. 

Sage 

1 oz. 

14 oz. 

1/2 cup 

4 Tbsp. 

Salmon, flaked, drained, 
boned (1—1 lb. can) 

11 oz. 

2 cups 

Salt 

1 oz. 

8 oz. 

2 Tbsp. 

1 cup 

Shortening, vegetable 

1 lb. 

7 oz. 

214 cups 

1 cup 

Soda 

1 oz. 

8 oz. 

2 Tbsp. 

1 cup 

Sauerkraut 

1 lb. 

3 cups 

Spaghetti, raw, 2" 
pieces 

I lb. 

II % oz. 

5 cups 

1 qt. 

Spaghetti, 1 lb., A.P., 
after cooking 

4 lbs. 

I 1/2 lbs. 

2/2 qts. 

1 qt. 

Spinach, raw, chopped 

1 lb. 

1 gal. 

Spinach, cooked 

1 lb. 

2 cups 

Spinach, 1 lb., A.P., 
after cooking 

7 oz. 

1 1/2 cups 

Squash, hubbard, 
cooked and mashed 

1 lb. 

2 cups 


[ 337 ] 



























































































































CONVERSION TABLE NO. 9 — Continued 


ARTICLE 

WEIGHTS 

MEASURE 

Squash, summer, 
cooked arid mashed 

1 lb. 

2 cups 

Sugar, granulated 

1 lb. 

7 oz. 

2% cups 

1 cup 

Sugar, brown 

6 oz. 

1 lb. 

1 cup 

2% cups 

Sugar, sifted 

4’/ 2 oz. 

1 lb. 

1 cup 

3 V 2 .cups 

Syrup, corn 

n oz. 

1 cup 

Syrup, pancake 

11 oz. 

1 cup 

Tapioca, pearl 

3Y2 cups 

1 lb. 


ARTICLE 

WEIGHTS 

MEASURE 

Tapioca, minute 

1 lb. 

1 oz. 

3 cups 

3 Tbsp. 

Tea 

1 lb. 

1 y 2 qts. 

2% oz. 

1 cup 

Tuna, flaked 

1 lb. 

2 cups 

Turnips, diced, raw 

1 lb. 

5V3 oz. 

1 V 2 pts. 

1 cup 

Tomatoes, fresh, diced 

1 lb. 

2 cups 

Vanilla 

1 oz. 

2 Tbsp. 

Vanilla, tablets 

1 tablet 

1 tsp. liquid 

Vinegar 

1 oz. 

2 Tbsp. 

Wheat, cereal, 
granulated 

1 lb. 

3 cups 


CONVERSION TABLE NO. 10 — WEIGHTS AND AMOUNTS — EVAPORATED MILK 



NUMBER OF NO. 1 TALL CANS 

APPROXIMATE WEIGHT 
Pounds Ounces 

APPROXIMATE AMOUNTS 

Cups Quarts Gallons 


y 2 


7 1/4 

5/6 

• • 

• • 


1 


141/2 

1 2/3 

• • 

. • 


4 

3 

10 

6 2/3 

1 2/3 

. . 


8 

7 

4 

13 1/3 

3 1/3 

• • 


10 

9 

1 

16 2/3 

4 1/6 

1 


12 

10 

14 

20 

5 

1 1/4 


16 

14 

8 

26 2/3 

6 2/3 

1 7/10 


20 

18 

2 

33 1/3 

81/3 

2 1/10 


24 

21 

12 

40 

10 

21/2 


28 

25 

6 

46 2/3 

11 2/3 

2 9/10 


30 

27 

3 

50 

12 1/2 

3 1/8 


1 No. 12 (Confectioners’ Size) 

8 


16 

4 

1 


[ 338 ] 


















































































CONVERSION TABLE NO. 11 — WEIGHTS AND AMOUNTS — 

FRESH AND POWDERED EGGS 

__ I 


FRESH SHELL EGGS 

POWDERED 

EGGS PLUS WATER 


Weight 

Amounts (approx.) 

Weights 

Amounts (approx.) 

Amounts 

Pounds 


Pounds Ounces 




1 egg (3 Tbsp.) 

... ... 

2 Tbsp. 

2 to 2 V 2 Tbsp. 

1 . 

10 eggs (1 pint) 

4 

1 cup 

U /2 cups 

2 . 

20 eggs (1 quart) 

8 

1 pint 

IV 2 pints 

10 . 

100 eggs (U4 gallons) 

2 8 

1 V 2 quarts 

3 3 4 quarts 


TO RECONSTITUTE POWDERED EGGS 

Sprinkle powdered eggs into cold water, stirring constantly to avoid lumping. Mix until smooth. Never add hot 
water to powdered eggs. 



[ 339 ] 



















































Index 


This Index comprises a complete alphabetical listing of all topics, items, recipes 
and their variations. Page numbers are listed on the right hand of each column, 
directly opposite the item to which they refer. The names of recipes are given in 
capital letters. The recipe number is next to the name of the recipe, set off by par¬ 
entheses. If the dish you wish to prepare is a variation of a recipe, it will be 
listed as in the following example: “Apricot Whip (Variation, No. 266 ) .... 171" . 
All you have to do is look up the Variation listed at the bottom of Recipe No. 266 
on page 171. With a little practice, you will find that this Index is a handy guide 
to all the information you need to fulfill your duties as Ship’s Cook or Baker. 


[A] 


Page 

Abbreviations. 31 

Acid, ascorbic.13, 15 

Adirondack Salad (No. 221+) . 154 

All-purpose flour. 196 

Allspice. 326 

American cheese. 149 

A.P. (definition). 31 

Appetizers.... . 35 

dressings for.". 153 

APPLE 

Baked (No. 259) . 168 

Baked and Stuffed (Variation, No. 259 ). 168 

Baked, with Sweet Potato (No. 158) . 127 

Baked, with Sweet Potato and Raisins 

(Variation, No. 158) . 127 

Brown Betty (No. 275) . 175 

Cabbage and Pineapple Salad (No. 227) . 155 

Cabbage and Raisin Salad (No. 225) . 154 

Celery and Carrot Salad (Variation, No. 238). 158 

dehydrated, in Applesauce (No. 311) .194 

Dried, Stewed (No. 262) . 169 

Dumplings (No. 282) . 177 

Escalloped (No. 257) . 167 

fresh. 166 

Fritters (Variation, No. 261+) . LO 

in Fruit Salad (No. 21+0) . 159 


in Orange, Apple, Celery Salad (Ao. 237 ).... 158 

[341] 


APPLE —Continued Page 

in Waldorf Salad (No. 238) . 158 

Pie (using canned apples).245, 246, 249 

(using dried apples).245, 246, 248 

Rings, Baked (No. 258) . 167 

Applesauce 

Plain (No. 260) . 168 

Spiced (Variation, No. 260) . 168 

with dehydrated apples (No. 311) . 194 

with Scalloped Ham (No. 86) . 93 

with Scalloped Ham and Sweet Potatoes 

(Variation, No. 86) . 93 

Apricot 

Pie.245, 246, 248 

Whip (Variation, No. 266) . 171 

Apricots, Dried and Stewed (No. 262) . 169 

Ascorbic acid.13, 15 

Ashpits, care of. 319 

ASPARAGUS 

and Cheese (No 131) . 117 

Buttered (No. 11+8) . 123 

fresh, time for cooking. 114 

frozen, time for cooking. 115 

Hollandaise (Variation, No. 11+8) . 123 

Scalloped (No. 130) . 116 

Soup, Cream of (No. 15) . 44 

Aspic 

Salad, Tomato (No. 21+3) . 160 


Tomato with Cheese (Variation, No. 21+3 ).... 160 

















































Page 


Page 

[B] 

BACON 

and Eggs (using dehydrated eggs) (Xo. SIO). . 193 


and Frankfurters ( Variation, Xo. 89) . 94 

Baked.67, 68 

Broiled. 68 

Canadian. 68 

Dressing (hot) (No. 253) . 164 

with Spinach (Variation, No. 15?) . 125 

Drippings, how to use (No. 87) . 93 

in Macaroni au Gratin (Variation, Xo. 203). . 145 

leftover (No. 87) . 93 

with Black-Eyed Peas (No. 175) . 133 

with Fried Mush (No. 202) . 144 

with Rutabagas (No. 139) . 119 

with Turnips (No. 139) . 119 

with Scrambled Eggs (No. 217) . 150 

Baked Beans and Frankfurters 

(Variation, No. 90) . 95 

Bake Ovens 

coal burning. 319 

electric. 319 

oil burning. 319 

Baking 

pans, care of. 323 

powder, definition. 195 

how to make. 195 

soda, definition. 195 

BANANA 

Baked (No. 263) . 169 

Baked, with Cranberries (Variation, No. 263). 169 
Baked, with Jelly or Jam (Variation, No. 263). 169 
Baked, with Maple Syrup (Variation, Xo. 263). 169 

Baked, with Sugar (Variation, No. 263) . 169 

fresh. 166 

Fritters (No. 261+) . 170 

in Fruit Salad (Variation, No. 21+0) . 159 

Sliced. 166 

Tapioca (Pearl) (Variation, No. 272) . 174 

Tapioca (quick-cooking) (Variation, No. 271). 173 

Waldorf Salad (Variation, No. 238) . 158 

Barbecue Sauce (No. 127) . 110 

Barley 

in Lamb Stew (Variation, No. 100) . 99 

in Scotch Broth (No. 18) . 45 

in Tomato Soup (No. 23) . 48 

Basic “7” Food Chart.16, 17 

Baste, to, definition. 328 

Bavarian Cream, chocolate (No. 281) . 177 

Bayleaves. 326 

BEANS 

Baked, Boston style (No. 129) . 116 

Baked, with Ham (Variation, No. 129) . 116 

Baked, with Tomatoes (No. 128) . 115 

Green 

Buttered (No. 11+5) . 122 

Creamed (Variation, No. 11+5) . 122 

Creamed with Celery (Variation, No. 11+5).. 122 

fresh, time for codking. 114 

frozen, time for cooking. 115 

in Cooked Vegetable Salad (No. 233) . 157 

Savory style (No. 11+1+) . 122 

with Salt Pork (Variation, No. 11+5) . 122 

Kidney 

in Chili Con Came (No. 50) . 76 

Simmered (No. 11+2) . 121 

Spanish style (No. 11+0) . 120 


BEANS -Coni in ued 
Lima 

Baked (No. 11+3) . 121 

Creole style (No. 11+1) . 120 

fresh, time for cooking. 114 

frozen, time for cooking. 115 

in Salad (No. 21+8) . 161 

in Succotash (No. 188) . 138 

Simmered (No. 11+2) . 121 

Navy 

in Soup (No. 21+) . 48 

in Soup with Tomatoes (Variation, Xo. 21+). 48 

Simmered (No. 11+2) . 121 

Wax 

frozen, time for cooking. 115 

Beat, to, definition. 328 

Bechamel Carrots (Variation, No. 198) . 141 

Bechamel Sauce (Variation, No. 116) . 106 

BEEF 

a la Mode (Variation, No. 51+) . 78 

Birds (Variation, No. 102) . 100 

Biscuit Roll (No. 97) . 97 

Braised, with Vegetables (Variation, No. 51+) 78 

braising of. 70 

broiling. 68 

carving of. 72 

Cheeseburger (Variation, No. 57) . 79 

Chili Con Carne (No. 50) . 76 

Chop Suey (Variation, No. 75) . 88 

Corned (No. 62) . 82 

Croquettes (Variation, No. 1+2) . 59 

Cutting 

brisket.265, 277 

chuck.264, 266, 279 

clod..264, 278 

forequarter.261, 275 

hindquarters.267, 280 

knuckle (sirloin tip).270, 280 

loin.271, 283 

plate and navel.263, 276 

ribs.263, 275 

round.268, 281 

round (bottom). 281 

round (top). 281 

sirloin butt, boneless. 282 

strip loin. 283 

tenderloin. 283 

Diced, in Brown Sauce (No. 55) . 78 

Dried 

Creamed (No. 65) . 83 

Scalloped with Potatoes (No. 67) . 84 

frying. 68 

Goulash (No. 52) . 77 

Ground (No. 57) . 79 

Hamburger Steak (No. 57) . 79 

in Macaroni or Spaghetti Salad (No. 229) . . 155 
wdth Tomato and Barbecue Sauce 

(Variation, No. 57) . 79 

Meat Balls (No. 58) . 80 

Swedish (Variation, No. 58) .. 80 

wfith Rice (Variation, No. 58) . 80 

with Spaghetti (Variation, No. 58) . 80 

Meat Loaf (No. 60) . 81 

Meat Sauce for Spaghetti (No. 61) . 81 

Pie 

wfith Biscuit Cover (Variation, No. 51) . 77 

wdth Pastry Cover (Variation, No. 51) . 77 

wdth Potato Cover (Variation, No. 51) . 77 


[342] 












































































































BEEF —Continued Page 

Pot Roast 

a la Mode ( Variation, No. 5 V) . 78 

Plain (No. 5U) . 78 

Spiced ( Variation, No. 5U) . 78 

with Vegetables (Variation, No. 5 V) . 78 

Yankee style (Variation, No. 5V) . 78 

Rib Roast, carving of. 73 

Roast (No. 69) . 85 

Roasting. 66 

temperatures. 67 

timing for. 67 

Salad (No. 68) . 85 

Scalloped with Potatoes ( Variation, No. 67). . 84 

Simmered (No. 70) . 85 

Sirloin Steak (No. 68) . 82 

Southern Beef Hash (No. 6V) . 83 

Steak 

Braised (No. 56) . 79 

Country Fried (Variation, No. 56) . 79 

Hamburger (No. 57) . 79 

Sirloin (No. 63) . 82 

Smothered with Onions Variation, No. 56). 79 

Swiss (No. 59) . 80 

Stew 

Brown (No. 51) . 76 

Irish (Variation, No. 51) . 76 

Ragout (Variation, No. 51) . 77 

Spanish (Variation, No. 51 77 

Stuffed Peppers, Baked (No. 66) . 84 

Stuffed Tomatoes, Baked Variation, No. 66 ). 84 

Tongue (No. 9V) . 96 

carving of. 75 

BEETS 

and Onion Salad No. 226 . 154 

Buttered (No. 133 117 

dehydrated. 185 

Buttered (No. 29 4). 186 

Pickled (No. 293) . 185 

fresh, time for cooking. 114 

Harvard (No. 13V) . 118 

how to cook. Ill 

Relish (Variation, No. 1) . 36 

Spiced 

cold (Variation, No. 137) . 119 

hot (No. 137) . 119 

Berries, fresh. 166 

Berry Roll (Variation, No. 269) . 173 

BEVERAGES 

Chocolate Milk (No. 290 ). 181 

Cocoa (No. 288; No. 290) . 181 

Coffee (No. 286) . 180 

Fruit Punch (Variation, No. 287 180 

Lemonade (No. 289) . 181 

Fruit (Variation, No. 289) . 181 

Grape (Variation, No. 289) . 181 

Tea (No. 287) . 180 

Binder, definition. 328 

BISCUITS 

Buttered.216, 217 

Dough (quick . 216 

Plain or floured .216, 217, 218 

Raisin.216, 218 

Square..216. 218 

steps in making..216, 217, 218 

Black-Eyed Peas with Bacon No. 175) . 133 

Blanch, to, definition. 328 

Blend, to, definition. 328 


Page 

Blue Cheese Dressing (Variation, No. 250) . 163 

Boil, to.. 328 

Boiled Dinner, New England (Variation, No. 62 ). 82 

Boiled Salad Dressing (No. 252) . 163 

Boston Baked Beans (No. 129) . 116 

Bouillon Cubes, 

in Gravy (Variation, No. 116) . 106 

in Soups. 38 

Braising 

definition. 328 

how to. 71 

suitable cuts for. 71 

timetable for. 71 

BREAD 

Corn. 219 

Egg, Dough. 202 

faults and remedies. 214 

flour. 196 

how to store and serve. 215 

Pudding (No. 277) . 175 

Caramel (Variation, No. 277) . 175 

Chocolate (Variation, No. 277) . 175 

Raisin (Variation, No. 277) .:. 175 

“Quick” breads. 197 

Raisin.. 203 

Rye. 202 

stale, use of. 38 

Stuffing (No. J+9) . 64 

to, definition. 328 

White. 201 

using Old Dough.211, 212 

yeast. 198 

Breaded Veal Cutlet (No. 103) . 100 

Breading 

definition. 328 

how to. .... 69 

Breakfast Cereal (No. 201 ). 144 

Breakfast menu.18, 19 

Brine, care of, for olives. 35 

Brisket.70, 71, 265, 277 

BROCCOLI 

Buttered (No. 135) . 118 

fresh, time for cooking. 114 

frozen, time for cooking. 115 

with Buttered Crumbs (Variation, No. 135). . 118 

with Cheese Sauce (Variation, No. 135) . 118 

with Egg Sauce (Variation, No. 135) . 118 

with Hollandaise Sauce (Variation, No. 135 ).. 118 
with Sour Cream Dressing (Variation, No. 135). 118 
Broil 

definition. 329 

how to. 68 

Broiling, meat cuts for. 68 

Broth, Scotch, with Barley (No. 18) . 45 

Brown Betty, Apple (No. 275) . 175 

Brown Gravy (No. 118) . 107 

Brown sugar. 32 

Brown, to, definition. 329 

Brushes, care of. 323 

Brussels Sprouts, 

Buttered (No. 136) . 118 

Creamed (Variation, No. 136) . 118 

fresh, time for cooking. 114 

frozen, time for cooking. 115 

BUNS 

Butterflv.222, 225 

Coffee.222, 227 


[343 ] 























































































































BUNS —Continued Page 

Sugar.222, 224 

Sugar Twists.222, 226 

Burner Box, care of. 319 

Burns. 26 

BUTTER 

Cream Icing, plain. 237 

with 4X sugar. 237 

description. 324 

Drawn, Sauce (No. 120) . 107 

Lemon, Sauce ( Variation, No. 120) . 107 

Peanut, Dressing (Variation, No. 252 ). 163 

Sauce for Steak (No. 119) . 107 

Buttered Biscuits._. 217 

Butterfly Buns.’.222, 225 

Butterscotch Pudding (No. 278) . 176 

Sauce (No. Ill) . 104 

Bruises, how to prevent. 24 


[C] 


CABBAGE 

Apple and Raisin Salad (No. 225) . 154 

Apple, Pineapple Salad (No. 227) . 155 

Buttered (No. 11+6) . 122 

Cole Slaw (No. 235) . 157 

Cole Slaw, Old-fashioned style (No. 236) . 157 

Creamed (Variation, No. 11+6) . 123 

dehydrated. 186 

Boiled (No. 295) . 186 

Cole Slaw (No. 297) . 187 

Corned Beef and Cabbage (No. 296) . 187 

Sweet-Sour (Variation, No. 295) . 186 

fresh, time for cooking. 114 

how to prepare. 112 

in Dixie Relish (No. 2) . 36 

in Perfection Salad (No. 21+5) . 160 

in Vegetable Salad (raw) (No. 231) . 156 

Red Cabbage (No. 11+7) . 123 

Relish (No. 3) . 37 

Scalloped (Variation, No. 11+6) . 123 

Slaw, hot, with Bacon (No. 231+) . 157 

with Bacon (No. 132) . 117 

with Corned Beef (Variation, No. 62) . 82 

Cabinet Pudding (No. 271+) . 174 

CAKE 

Basic Yellow Cake Mix. 229 

Chocolate. 229 

Coffee Cake...233 

Cup Cakes. 232 

faults and remedies. 240 

flour. 196 

Fruit Cake.233, 234 

Iced Cup Cakes. 232 

Icing and Toppings. 236 

Jelly Roll. 235 

Pound Cake. 234 

principles of making. 230 

Raisin Cup Cakes. 232 

Sheet Cake. 231 

Sponge Cake. 235 

Wine Cake Mix. 230 

Yellowy Basic. 229 

Calcium. 14 

Canadian Bacon (No. 85) . 92 

Candy, to, definition. 329 

Canned vegetables, saving vitamins in. 29 

Cans, substituting sizes of. 332 


[344] 


Page 

Cantaloupe (see Melons). 166 

Capon, definition. 56 

Caramel 

Bread Pudding (Variation, No. 277) . 175 

Custard (Variation, No. 273) . 174 

Custard Sauce (Variation, No. 283) . 177 

description. 324 

Caramelize, definition. 329 

Carbohydrates. 14 

Carburetors, care of. 319 

CARROTS 

and Celery Salad (Variation, No. 228) . 155 

and Peas (Variation, No. 198) . 141 

and Raisin Salad (No. 228) . 155 

Bechamel (Variation, No. 198) . 141 

Buttered (No. 198) . 141 

dehydrated, Buttered (No. 298) . 187 

French Fried ( Variation, No. 198) . 141 

fresh, time for cooking. 114 

Glazed (Variation, No. 198) . 141 

how to prepare. Ill 

in Apple, Celery and Carrot Salad 

(Variation, No. 238) . 158 

in Chicken and Vegetable Salad (No. 232 ).... 156 

in Perfection Salad (No. 21+5) . 160 

in Vegetable Salad (cooked) (No. 233) . 157 

in Vegetable Salad (raw) (No. 231) . 156 

Lyonnaise (No. 199) . 142 

Sticks. 135 

CARVING 

Baked Whole Ham. 73 

Beef Brisket. 75 

Beef Tongue. 75 

Cushion Lamb Shoulder. 74 

how to.72, 75 

Pork Loin Roast. 74 

Roast Chicken. 57 

Roast Duck. 57 

Roast Turkey. 57 

Rolled Rib Roast. 73 

Standing Rib Roast. 72 

Catsup French Dressing (Variation, No. 256). . 165 

CAULIFLOWER 

Au Gratin (No. 191+) . 140 

Buttered (No. 195) . 140 

Creamed (Variation, No. 195) . 140 

fresh, time for cooking. 114 

frozen, time for cooking. 115 

Hollandaise (Variation, No. 195) . 140 

Soup, Cream of (Variation, No. 13) . 43 

with Buttered Crumbs (Variation, No. 191+). . 140 

CELERY 

and Carrot Salad (Variation, No. 228) . 155 

as appetizer. 35 

braised (No. 197) . 141 

Buttered (No. 196) . 140 

Creamed (Variation, No. 197) . 141 

curls. 35 

Dressing (Variation, No. 250) . 163 

fresh, time for cooking. 114 

Hearts of. 35 

how to prepare. 112 

in Apple, Celery and Carrot Salad 

(Variation, No. 238) . 158 

in Carrot and Celery Salad (Variation, No. 228) 155 

in Mayonnaise (Variation, No. 250) . 163 

in Orange, Apple and Celery Salad (No. 237 ). 158 
in Perfection Salad (No. 21+5) . 160 























































































































CELERY —Continued Page 

in Waldorf Salad ( Variation, No. 238) . 158 

Salt. 112 

Seed. 112 

Soup, Cream of {No. 13) . 43 

Stuffed.. 35 

with Buttered Peas {No. 177) . 134 

with Creamed Green Beans 

{Variation, No. 11+5) . 122 

with Creamed Peas {Variation, No. 177) . 134 

with Stewed Tomatoes {Variation, No. 15V ). . 126 
CEREALS 

Breakfast {No. 201) . 144 

leftovers. 144 

types of. 143 

Cheddar Cheese. 149 

CHEESE 

and Asparagus {No. 131) . 117 

and Broccoli {Variation, No. 135) . 118 

and Egg Dressing (French) {Variation, No. 256) 165 

and Pineapple Salad {No. 21+2) . 159 

Blue, Dressing {Variation, No. 250) . 163 

Cream, Dressing {Variation, No. 250) . 162 

Cottage, Dressing, French {Variation, No. 256) 165 
Cottage, Dressing, Mayonnaise 

{Variation, No. 250) . 162 

how to cook. 149 

in Baked Stuffed Tomato {Variation, No. 153) 125 

in Lamb Stew {Variation, No. 100) . 99 

Roquefort, Dressing {No. 250) . 163 

Sauce {No. 115) . 105 

Tomato Rarebit {No. 223) . 152 

types of. 149 

American Processed. 149 

Cheddar. 149 

Parmesan. 149 

. Roquefort. 326 

Swiss. 149 

Swiss Processed. 149 

Welsh Rarebit {No. 222) . 152 

with Macaroni and Tomatoes {No. 206) . 146 

Cheeseburger {Variation, No. 57) . 79 

CHERRY 

Cream Pudding {Variation, No. 279) . 176 

Pie.245, 246, 249 

Roll {No. 269) . 172 

Sauce {Variation, No. 110) . 104 

CHICKEN 

a la King {Variation, No. 1+8) . 63 

and Vegetable Pie {No. 1+6) . 62 

and Vegetable Salad {No. 232) . 156 

Baked with Noodles {No. 1+1) . 58 

Braised {No. 1+0) . 58 

Chop Suey {Variation, No. 75) . 88 

Creamed {No. 1+8) . 63 

Creamed, with Eggs {Variation, No. 1+8) . 63 

Creamed, with Ham {Variation, No. 1+8) . 63 

Croquette Loaf {Variation, No. 1+2) . 59 

Croquettes {No. 1+2) . 59 

Curry {Variation, No. 99) . 98 

Fricassee {No. 1+7) . 62 

' with Rice {Variation, No. 1+7) . 62 

Fried {No. 1+3) . 60 

Country-style {Variation, No. 1+3) . 60 

Maryland-style {Variation, No. 39) . 57 

Oven-style {Variation, No. 1+3) . 60 

Giblet Gravy {Variation, No. 121) . 108 

Gravy {No. 121) . 108 

how to carve. 57 


CHICKEN —Continued Page 

how to clean. 310 

how to prepare for fricassee. 315 

how to prepare for frying. 314 

how to prepare for roasting. 312 

Maryland-style {No. 39) . 57 

Oven-fried {Variation, No. 1+3) . 60 

Pan fried {No. 1+3) . 60 

Pie {No. 1+6) . 62 

with Biscuit Crust ( Variation, No. 1+5) . 61 

with Biscuits {Variation, No. 1+5) . 61 

with Mashed Potato Crust 

{Variation, No. 1+5) . 61 

Roast {No. 1+1+) . 60 

Carving of. 57 

Salad {No. 230) . 156 

Soup, Cream of {No. 16) . 45 

Stew {No. 1+5) . 61 

with Dumplings and Noodles 

{Variation, No. 1+5) . 61 

Chicory, in Mixed Green Salad {No. 239) . 158 

Chiflfonade Dressing 

French {Variation, No. 256) . 165 

with Mayonnaise {Variation, Np. 250) . 162 

Chili Con Carne {No. 50) . 76 

Chili Powder. 326 

Chipped Beef (see Beef, dried) 

CHOCOLATE 

Bavarian Cream {No. 281) .; 177 

Bread Pudding {Variation, No. 277) . 175 

Cake. 229 

description of. 324 

Fudge Icing. 237 

Fudge Sauce {No. 107) . 103 

Ice Cream {Variation, No. 281+) . 178 

Milk {No. 290) . 181 

Sauce {No. 111+) . 105 

and Tapioca (Pearl) {Variation, No. 272)... 174 
and Tapioca (Quick-Cooking) 

{Variation, No. 271) . 173 

Snaps. 255 

Syrup {No. 291) . 182 

CHOP SUEY 

Beef {Variation, No. 75) . 88 

Chicken {Variation, No. 75) . 88 

Pork {No. 75) . 88 

Veal {Variation, No. 75) . 88 

Chow Chow. 36 

CHOWDER 

Clam, Boston-style {No. 8) . 41 

Manhattan-style {No. 10) . 42 

Corn {Variation, No. 8) . 41 

Corn and Tomato {No. 9) . 41 

Fish {No. 12) . 43 

Chuck (see Beef) 

Chutney, description. 324 

Cinnamon Sugar. 238 

on Doughnuts. 242 

Clam Chowder 

Boston-style {No. 8) . 41 

Manhattan-style {No. 10) . 42 

Clam Cocktail. 37 

Clarification. 329 

Cleavers, care of. 322 

Cloves, use of. 326 

Cobblers. 252 

Cocktails 

recipes.35-37 

use of. 35 


[345] 



















































































































Page 


Page 

Cocoa (No. 290) . 181 

in baking. 196 

Cocoanut Cream Pudding ( Variation, No. 279).. 176 

Codfish Balls (No. 31+) . 53 

Creamed (Variation, No. 33) . 53 

in Manhattan Clam Chowder (No. 10) . 42 

COFFEE 

Buns. 227 

Cake. 233 

how to make 

boiling method. 180 

percolator method. 180 

urn method (No. 286) . 180 

how to store. 179 

Ice Cream (Variation, No. 281+) . 178 

Iced. 180 

Urns, care of. 320 

Cole Slaw (see also: Cabbage, Hot Slaw) 

Dehydrated Cabbage (No. 297) . 187 

Old Fashioned (No. 236) . 157 

Plain (No. 235) . 157 

Coloring, vegetable. 324 

Compote, Fruit (Variation, No. 262) . 169 

Conversion of recipes.32, 33 

Conversion Tables.331-339 

COOKIES 

Bar. 257 

Chocolate. 255 

Lemon. 255 

Round. 256 

Sugar. 255 

Cook’s Work Sheet.21, 22 

CORN 

and Celery (Variation, No. 196) . 140 

and Ham Fritters (Variation, No. 190) . 138 

Buttered (No. 187) . 137 

fresh, time for cooking. 114 

Fritters 

Cream-style (No. 192) . 139 

Kernel (No. 190) . 138 

frozen, time for cooking. 115 

in Macaroni Au Gratin (Variation, No. 203) . . 145 

in Stewed Tomatoes (Variation, No. 151+) . 126 

in Succotash (No. 188) . 138 

Muffins. 220 

faults and remedies. 221 

O’Brien (No. 189) . 138 

On the Cob (No. 193) . 139 

Pudding (No. 191) . 139 

Relish (No. 1) . 36 

Soup, Cream of (Variation, No. 13) . 43 

Cornbread.219, 220 

faults and remedies. 221 

CORNED BEEF 

and Cabbage ( Variation, No. 62) . 82 

and Dehydrated Cabbage (No. 296) . 187 

Hash (No. 53) . 77 

Dehydrated (No. 309) . 193 

in Macaroni Au Gratin (Variation, No. 203).. . 145 
in New England Dinner (Variation, No. 62) ... 82 

Simmered (No. 62) . 82 

Cornmeal 

description. 324 

cooking time. 144 

in baking. 196 

Mush, Fried with Bacon (No. 202) . 144 

Cornstarch, description. 324 


Cottage Cheese 

French Dressing (Variation, No. 256) . 165 

Mayonnaise Dressing (Variation, No. 250). . . . 162 

Crabmeat Salad (Variation, No. 21+9) . 162 

CRANBERRIES 

Dehydrated, in Cranberry Sauce (No. 312) . . . 194 

Dressing (Variation, No. 250) . 162 

Powder (dehydrated) (No 313) . 194 

Relish (No. 1+) . 37 

Sauce (No. 265) . 170 

with Baked Bananas (Variation, No. 263) .... 169 
Cream 

Cheese, Dressing (Variation, No. 250) . 162 

of Tartar. 324 

Sauce (No. 116) . 106 

Sour, Dressing (No. 251+) .. ... 164 

to, definition. 329 

CREAMED 

Brussels Sprouts (Variation, No. 136) . 118 

Cabbage (Variation, No. 11+6) . 123 

Cauliflower (Variation No. 195) . 140 

Celery (Variation, No. 197) . 141 

Chicken (No. 1+8) . 63 

Chicken Gravy (No. 121) . 108 

Codfish (Variation, No. 33) . 53 

Dried Beef (No. 65) . 83 

Eggs (No. 219) . 151 

Eggs and Ham (Variation, No. 219) . 151 

Finnan Haddie (No. 33) . 53 

Gravy (Variation, No. 118) . 107 

Green Beans with Celery (Variation, No. 11+5) . 122 

Greens (Variation, No. 181+) . 137 

Ham on Toast (Variation, No. 65) . 83 

Onion Gravy (Variation, No. 116) . 106 

Onions (Variation, No. 178) . 134 

Peas (Variation, No. 176) .134 

Potatoes (Variation, No. 165) . 129 

Salmon (Variation, No. 33) . 53 

Tapioca (No. 271) . 173 

Turkey (No. 1+8) . 63 

Creole, Lima Beans (No. 11+1) . 120 

Creole Sauce (No. 125) . 109 

Crisp, to, definition. 329 

Crock, coffee, care of. 320 

CROQUETTES 

Beef (Variation, No. 1+2) . 59 

Chicken (No. 1+2) . 59 

Ham (Variation, No. 1+2) . 59 

Lamb (Variation, No. 1+2) . 59 

Meat (Variation, No. 1+2) . 59 

Potato (No. 168) . 130 

Potato and Onion (Variation, No. 168) . 130 

Salmon (Variation, No. 1+2) . 59 

Turkey (Variation, No. 1+2) . 59 

Veal (Variation, No. 1+2) . 59 

Croutons. 38 

CRULLERS 

faults and remedies. 244 

how to make. 242 

mix. 242 

Crusting, in baking. 196 

Cube, to, definition. 329 

Cucumbers 

raw. 35 

in Vegetable Salad (No. 231) . 156 

Cumberland Sauce (No. 109) . 103 

Cup Cakes. 232 

Cured, definition. 329 


[ 346 ] 


















































































































Page 

Currant Jelly with Lamb ( Variation, No. 95). . . 97 


Curried 

Chicken ( Variation, No. 99) . 98 

Lamb (No. 99) . 98 

Veal (Variation, No. 99) . 98 

Curry Dressing (Variation, No. 250 )... 162 

CUSTARD 

Baked (No. 273 ). .. 174 

Caramel (Variation, No. 273) . 174 

Cream (in pies). 251 

refrigeration of. 28 

Sauce 

Caramel (Variation, No. 2S3) . 177 

Fruit (Variation, No. 283) . 177 

Soft (No. 283) . t . 177 

Cutlet, Veal, Breaded (No. 103) . 100 

[*>] 

Dates, fresh. 166 

Deep Fat Fry 

definition. 329 

how to.68, 69 

Definitions.196, 328 

Dehydrated Foods. 183 

how to reconstitute. 183 

Dehydrated Stock, base for soups. 38 

Desserts (see Cakes, Pies, Ice Cream, Puddings, 

Ices, Fruits, Cobblers, etc.) 

Leftovers. 171 

powdered. 171 

Devil, to, definition. 329 

Dice, to, definition. 329 

Dill Pickles, in Dixie Relish (No. 2) . 36 

Dixie Relish (No. 2) . 36 

Dough 

“old”. 212 

steps in handling. 212 

“young”. 212 

Doughnuts. 242 

faults and remedies. 244 

with Cinnamon Sugar. 243 

Drawn Butter Sauce (No. 120) . 107 

Dredge, to, definition. 329 

DRESSING 

• Cornbread (Variation, No. 1+9) . 64 

for poultry (No. 1+9) . 64 

Fruit (Variation, No. 1+9) . 64 

Mushroom (Variation, No. 1+9) . 64 

Nut (Variation, No. 1+9) . 64 

Oyster (Variation, No. 1+9) . 64 

Salad.162-165 

Dried Beef (see Beef) 

DUCK 

how to carve. 57 

how to clean. 310 

how to judge. 56 

how to prepare for roasting. 312 

Roast (Variation, No. 1+1+) . 61 

Dumplings, Apple (No. 282) . 177 



Egg Bread. 202 

Egg Conversion Table. 339 

Eggplant 

Fried (No. 186) . 137 

Escalloped with Tomatoes (No. 185) . 137 


Page 


Egg Sauce and Broccoli (Variation, No. 135) _ 118 

EGGS 

Creamed (No. 219) . 151 

Creamed with Ham (Variation, No. 219) . 151 

dehydrated (Bacon and Eggs) (No. 310) . 193 

fresh, powdered, equivalents. 339 

Fried (No. 211+) . 149 

function of, in cookery. 324 

Hard cooked (No. 212) . 149 

in baking. 196 

Omelet (No. 218) . 150 

Poached (No. 213) . 149 

Scrambled, 

Plain (No. 217): . 150 

with diced Bacon (Variation, No. 217) . 150 

with diced Ham (Variation, No. 217) . 150 

with Sausage or Luncheon Meat 

(Variation, No. 217) . 150 

with Spanish Sauce (Variation, No. 217 ). . . 150 

Shirred (No. 211) . 149 

Soft-boiled (No. 216) . 150 

Steamer cooked (No'. 215) . 150 

Wash.*. 238 

whites, how to beat. 148 

with Creamed Chicken (Variation, No. 1+8 )... 63 

Emulsify, to, definition. 329 

Endive (in Mixed Green Salad) (No. 239) . 158 

E.P. definition. 31 

Equipment, care of..■ 318 

Equivalents of weights and measures. 331 

Escarole, in Mixed Green Salad (No. 239) . 158 

Evaporated Milk 

definition. 325 

in baking. 197 

substitution chart. 335 

Extracts, description. 325 


[FJ 


Farina. 143 

FAT 


absorption. 329 

care of, for frying. 69 

description. 325 

function and sources. 14 

how to clarify. 69 

how to measure. 32 

how to render and use. 69 

Fermentation, in baking.196, 198 

Figs, dried, stewed (No. 262) . 169 

Fillets (see Fish) 

Finnan Haddie (see Fish) 


FISH 

au Gratin (No. 35) . 

Baked Fillet of Flounder in Milk (No. 28) 

Baked fresh or frozen fillets (No. 26) . 

Baked Kippered Herring (No. 30) . 

Baked with Dressing (No. 27) . 

Boiled Salt Mackerel (No. 37) . 

Cakes (No. 32) . 

Chowder (No. 12) . 

Codfish Balls (No. 31+) . 

Codfish, Creamed (Variation, No. 33) . 

Crabmeat Salad (Variation, No. 21+9) . 

Fillets 

Fried, of Sole (No. 36) . 

how to cut. 


54 

51 

50 

52 

51 
54 

53 
43 
53 

53 
162 

54 
308 


[ 347 ] 









































































































FISH —Continued Page 

Finnan Haddie 

Broiled (No. 29) . 52 

Creamed (No. 33) . 53 

Steamed (Variation, No. 29) . 52 

Flounder (No. 28) . 51 

fresh. 50 

frozen. 50 

how to clean. 308 

how to cook. 50 

how to serve. 50 

leftovers. 50 

Mackerel, Oven-Broiled (No. 31) . 52 

Oysters 

Cocktail. 37 

Fried (Variation, No. 36) . 54 

Salads (No. 21+9) . 162 

Salmon 

Creamed (Variation, No. 33) . 53 

Loaf (No. 38) . 55 

Salted. 50 

Shell. 50 

Shrimp Cocktail. 37 

smoked. 50 

steaks, how to cut. 309 

Tuna Fish Salad (No. 21+9) . 162 

Flavorings, in baking. 196 

FLOUR 

All-Purpose. 196 

Bran. 196 

Bread. 196 

Cake. 196 

description. 196 

Graham. 196 

how to measure. 32 

Rye. 196 

WholeWheat. 196 

Flues, care of. 319 

Fowl (see Poultry).56, 310 

FRANKFURTERS 

and Baked Beans (Variation, No. 9G) . 95 

and Sauerkraut (Variation, No. 90) . 95 

Fried (Variation, No. 90) . 95 

in Blankets (No. 89) . 94 

in Lentil Soup (Variation No. 22) . 47 

Simmered (No. 90) . 95 

Wrapped in Bacon (Variation, No. 89) . 94 

FRENCH 

Dressing (No. 256) . 165 

Chiffonade (Variation, No. 256) . 165 

Creamy (Variation, No. 255) . 164 

Tart (No. 255) . 164 

Tasty (No. 256) . 165 

with Catsup (Variation, No. 256) . 165 

with Cheese and Egg (Variation, No. 256). . 165 
with Cottage Cheese (Variation, No. 256) ... 165 

with Garlic (Variation, No. 256) . 165 

with Horseradish (Variation No. 256) . 165 

with Mustard (Variation, No. 256) . 165 

with Olives (Variation, No. 256) . 165 

with Roquefort Cheese (Variation, No. 256). 165 

with Tomato (Variation, No. 256) . 165 

Fried 

Carrots (Variation, No. 198) . 141 

Onions (No. 183) . 136 

Potatoes (No. 172) . 131 

Potatoes (dehydrated) (No. 301) . 189 

Toast (No. 220) . 151 

Fricassee, to, definition. 329 


Page 


FRITTERS 

Apple (Variation, No. 261+) . 170 

Banana (No. 261+) .'. 170 

Corn (cream) (No. 192) . 139 

Corn (kernel) (No. 190) . 138 

Corn-Ham (Variation, No. 190) . 138 

Peach (Variation, No. 261+) . 170 

Pineapple (Variation, No. 261+) . 170 

Frizzle, to, definition. 329 

Frosting (see Icing) 

FRUIT 

and Rice Compote (No. 267) . 172 

Butter. 325 

Cake. 234 

Canned, weights and yields of. 334 

Compote (Variation, No. 262) . 169 

Custard Sauce (Variation, No. 283) . 177 

Dressing (Variation, No. 250) . 162 

Dried, Stewed (No. 262) . 169 

Gelatin (Variation, No. 268) . 172 

Ice Cream (Variation, No. 281+) . 178 

juice, canned, weights and yields of. 333 

leftover. 171 

Lemonade (Variation, No. 289) . 181 

on Coffee Cake...: . 233 

Punch (Variation, 287) . 180 

Salad (No. 21+0) . 159 

Sauce (Variation, No. 110) . 104 

Topped Cake 

canned. 167 

dried. 167 

fresh. 166 

frozen. 166 

FRY 

how to. 69 

in deep fat. 69 

in griddle. 68 

in pan. 68 

Frying 

fat, care of. 69 

suitable cuts for. 68 

Fudge 

Icing. 237 

Sauce (No. 107) . 103 


[G] 


Garlic 

description. 325 

Dressing (French) (Variation, No. 256) . 165 

Dressing (Mayonnaise) (Variation, No. 250). . 162 

Garnish, to, definition. 329 

GELATIN 

Cubes (Variation, No. 268) . 172 

description.325 

Fruit (Variation, No. 268) . 172 

in Fruit Salad (No. 21+1) . 159 

Lemon (No. 268) . 172 

in Perfection Salad (No. 21+5) . 160 

Orange 

in Orange Ice (No. 285) . 178 

in Perfection Salad (No. 21+5) . 160 

in Prune Whip (No. 266) . 171 

Plain 

in Cabinet Pudding (No. 271+) . 174 

in Chocolate Bavarian Cream (No. 281)... . 177 


[3481 














































































































GELATIN, Plain —Continued Page 

in Fruit and Rice Compote (No. 267) . 172 

in Tomato Aspic (No. 21+3) . 160 

Whipped (Variation, No. 268) . 172 

Giblet Gravy (Variation, No. 121) . 108 

Ginger, use of.'. 326 

Glace, to, definition. 329 

Glaze, to, definition. 329 

Gluten. 196 

Goulash (No. 52) . 77 

Graham Flour. 196 

Grape Juice Cocktail. 37 

Grape Lemonade (Variation, No. 289) . 181 

Grapefruit 

fresh. 166 

in Fruit Salad (Variation, No. 21+0) . 159 

Grapes, fresh. 166 

grate, to. 329 

GRAVIES (see also: Sauces) 

Bouillon Cube Beef Base (Variation, No. 116). 106 

Cream (Variation, No. 118) . 107 

Cream Chicken (No. 121) . 108 

,Giblet (Variation, No. 121) . 108 

Onion (Variation, No. 118) . 107 

Onion (cream) (Variation, No. 116) . 106 

SaVOry Brown (or Pan) (No. 118) . 107 

Vegetable (Variation, No. 116) . 106 

Grease, to, definition. 329 

Green Beans (see Beans) 

GREENS 

Creamed (Variation, No. 181+) . 137 

for Salads. 153 

Salad, Wilted (Variation, No. 239) . 158 

Simmered with Bacon (No. 181+) . 136 

Tossed, in Salad (Variation, No. 239) . 158 

Griddle 

coal-burning, care of. 319 

electric, care or. 318 

Griddle-broil. 68 

fry, how to (see fry). 69 

Griddle Cakes (wheat) (No. 121) . 152 

Grill, to. 68 

Grind, to, definition. 329 

Grits (see Hominy Grits) 

(No. 201 and No. 210) .144, 147 


[H] 


HAM ' 

and Corn Fritters (Variation, No. 190) . 138 

and Creamed Eggs (Variation, No. 219) . 151 

and Lima Bean Scallop (No. 80). . . 90 

and Noodles (No. 83) . 92 

Baked (No. 81) . 90 

carving of. 73 

Glazed, Virginia-style (Variation No. 81).. . 91 

Sauce variations (Variation, No. 81) . 91 

with Barbecue Sauce (Variation, No. 81). . . 91 

Broiled (No. 82) .! . 91 

carving of. 73 

Creamed on Toast (Variation, No. 65) . 83 

Creamed with Chicken (Variation, No. 1+8) ... 63 

Creamed with Turkey (Variation, No. 1+8) .... 63 

Croquettes (Variation, No. 1+2) . 59 

cutting of. 305 

Dressing (Variation, No. 250) . 163 

Fresh, Baked (No. 79) . 90 

[ 


HAM —Continued Page 

Fresh, Broiled (A T o. 82) . 91 

Fried (No. 82) . 91 

in Macaroni au Gratin (Variation, No. 203 )... 145 
in Macaroni or Spaghetti Salad (No. 229). . . . 155 
in New England Dinner (Variation, No. 62). . 82 

Jambalaya (No. 81+) . 92 

Roast (No. 81) . 91 

Salad (Variation, No. 230) . 156 

Scalloped 

and Macaroni (No. 83) . 92 

and Potatoes (Variation, No. 67) . 84 

and Sweet Potatoes (Variation, No. 86 ).... 93 

with Apples (No. 86) . 93 

simmering of. 70 

Slices (Variation, No. 82) . 91 

Cooked in Milk (No. 88) . 94 

Smoked Biscuit Roll (No. 97) . 97 

Steak, 

broiled or fried (No. 82) . 91 

time for roasting. 67 

Hamburger Steak (No. 57) . 79 

with Barbecue or Tomato Sauce 

(Variation, No. 57) . 79 

Hard Sauce (No. 105) . 102 

Harvard Beets (No. 131+) . 118 

Hash 

Corned Beef (No. 53) . 77 

Southern Beef (No. 61+) . 83 

Hashed Brown Potatoes (No. 170) . 131 

Health.13, 24, 27, 29 

Hearts of Celery. 35 

Herb Spices, descriptions. 326 

Herring, Kippered, Baked (No. 30) . 52 

Hollandaise Sauce (see Sauces) 

(Variation, No. 116) . 106 

HOMINY 

and Tomato Stew (Variation, No. 151+) . 126 

cooking time (No. 201) . 144 

description. 325 

Fried (No. 210) . 147 

Hopping John (No. 179) . 135 

Horseradish Dressing (French) 

(Variation, No. 256) . 165 

(Mayonnaise) (Variation, No. 250) . 162 

Hot Cakes (see Griddle Cakes) (No. 221) . 152 

Hubbard Squash (No. 151) . 124 

Hum'dity. 329 



ICE 

definition. 329 

Lemon (Variation, No. 285) . 178 

Orange (No. 285) . 178 

Raspberry (Variation, No. 285) . 178 

ICE CREAM 

Chocolate (Variation, No. 281+) . 178 

Coffee (Variation, No. 281+) . 178 

Fruit (Variation, No. 281+) . 178 

Mix. 325 

Vanilla (No. 281+) . 178 

Iced 

Coffee (No. 286) . 180 

Tea (Variation, No. 287) . 180 


349 i 




































































































Page 

ICING 

Butter Cream. 237 

Butter Cream with 4X sugar. 237 

Chocolate Fudge. 237 

for Cake.237, 238 

Water. 238 

Incorporate, to. 329 

Irish Stew 

with beef ( Variation, No. 51) . 76 

with Lamb (No. 100) . 99 

with Veal (Variation, No. 100) . 99 

Iron. 14 


[J] 


Jambalaya (see Ham) (No. 81+) . 92 

Jams, description. 325 

Jelly 

description. 325 

Dressing (Variation, No. 250) . 163 

Roll. 235 

with Lamb (Variation, No. 95) . 97 

Julienne, definition. 329 


[K] 

Kale, fresh, time for cooking. 114 

Kettle, Steam, care of. 320 

Kidney Beans (see Beans) 

Kippered Herring, baked (No. 30) . 52 

Kneading, in baking. 196 

Knives 

care of. 322 

safety rules for. 25 

Knuckle (see Beef) 


[L] 


LAMB 

a la Mode (Variation, No. 96) . 97 

Biscuit Roll (No. 97) . 97 

Braised (No. 96) . 97 

with Vegetable (Variation, No. 96) . 97 

braising of.70, 71 

Broth (No. 18) . 45 

carving of. 74 

Chops, broiled (No. 98) . 98 

cooking time for. 67 

Croquettes (Variation, No. 1+2) . 59 

Curry (No. 99) . 98 

Cutting of 

breast. 296 

chuck.297, 298 

leg. 300 

loin. 299 

rack. 297 

Diced, in Brown Sauce (No. 55) . 78 

Fricassee (Variation, No. 101+) . 101 


Liver 

Broiled (No. 93) . 

Fried (No. 91) . 

Pie 

with Biscuit Crust (Variation, No. 51) . 

with Pie Crust Cover (Variation, No. 51) . . 
with Potato Crust (Variation, No. 51) . 


LAMB —Continued Page 

Roast (No. 95) . 96 

roasting of.66, 67 

Salad (No. 68) . 85 

Scotch Broth with Barley (No. 18) . 45 

Shoulder, carving of. 74 

simmering of. 70 

Steaks, broiled (No. 98) . 98 

Stew el Rancho (Variation, No. 100) . 99 

Spiced (Variation, No. 100) . 99 

with Dumplings (Variation, No. 100) . 99 

Stock (No. 6) . 40 

with Currant Jelly (No. 95) . 96 

with Mint Sauce (No. 95) . 96 

Lard 

description. 197 

to, definition. 329 

Larding. 66 

Leavening, in baking.197, 198 

Leeks 

description. 325 

in potato soup (No. 21) . 47 

Leftovers, how to avoid. 33 

(use of, see bottom of recipes) 

Leg of Lamb (see Lamb) 

Leg of Veal (see Veal) 

Legumes, description. 325 

LEMON 

Dressing (Variation, No. 250) . 163 

fresh. 166 

Gelatin (No. 268) . 172 

Ice (Variation, No. 285) . 178 

Pie Filling. 250 

Sauce (No. 110) . 104 

with Butter (Variation, No. 120) . 107 

Snaps. 255 

Synthetic, in citrus concentrates (Variation, 

No. 289) . 181 

Lemonade (No. 289) . 181 

with fruit (Variation, No. 289) . 181 

with grape juice (Variation, No. 289) . 181 

Lentil Soup (No. 22) . 47 

Lettuce 

and Tomato Salad (No. 21+1+) . 160 

in Mixed Green Salad (No. 239) . 158 

Plain (see also: Greens). Ill 

Salad, wilted (Variation, No. 239) . 158 

Lima Beans (see Beans) 

Lime Juice Cocktail. 37 

LIVER 

braising of.70, 71 

broiling of. 68 

Fried (No. 91) . 95 

Fried with Bacon (Variation, No. 91) . 95 

Fried with French Fried Onions (Variation, 

No. 91) . 95 

Fried with Onions (Variation, No. 91) . 95 

frying of. 68 

Griddle Broiled (No. 93) . 96 

Liverwurst, fried (No. 92) . 95 

Lukewarm, definition. 329 

Luncheon Meat 

and Scrambled Eggs (Variation, No. 217)... 150 

Fried (No. 92) . 95 

Lyonnaise 

Carrots (No. 199) . 142 

Potatoes (No. 173) .132 


96 

95 


77 

77 

r~ 

l ( 


[3501 





































































































Page 

[M] 

MACARONI 

and Scalloped Ham (No. 83) . 92 

au Gratin (No. 203 )...... . 145 

with Buttered Crumbs (Variation, No. 203) 145 

with Corn and Bacon (Variation, No. 203).. 145 

with Corned Beef (Variation, No. 203) . 145 

with Ham (Variation, No. 203) . 145 

Boiled (No. 205) . 146 

Buttered (Variation, No. 205) . . .. 146 

definition. 143 

how to cook. 143 

in Baked Stuffed Tomatoes (Variation, No. 153) 125 

in Minestrone Soup (No. 11) . 42 

in Tomato Soup (No. 23) . 48 

leftover. 144 

Salad (No. 229) . 155 

with tomatoes and cheese (No. 206) . 146 

Mace, use of. 326 

Mackerel 

Oven-Broiled (No. 31) . 52 

Salt, Boiled (No. 37) . 54 

Malt, in baking. 197 

Maple Cream 

Quick-Cooking (Variation, No. 271) . 173 

with Pearl Tapioca (Variation, No. 272) . 174 

Maple Syrup (No. 106) . 103 

with Baked Bananas (Variation, No. 263 ).... 169 

Marinate, to, definition. 329 

Maryland-style Chicken (No. 39) . 57 

Mash, to, definition. 329 

MAYONNAISE 

Dressing (No. 250) . 162 

Appetizer (Variation, No. 250) . 162 

Blue Cheese (Variation, No. 250) . 163 

Chiffonade (Variation, No. 250) . 162 

Cottage Cheese (Variation, No. 250) . 162 

Cranberry (Variation, No. 250) . 162 

Cream Cheese (Variation, No. 250) . 162 

Curry (Variation, No. 250) . 162 

Eggless (No. 251) . 163 

Fruit (Variation, No. 250) . 162 

Garlic (Variation, No. 250) . 162 

Ham (Variation, No. 250) . 163 

Horseradish (Variation, No. 250) . 162 

Jelly (Variation, No. 250) . 163 

Lemon (Variation, No. 250) . 163 

Olive (Variation, No. 250) . 163 

Roquefort (Variation, No. 250) . 163 

Russian (Variation, No. 250) . 163 

• Thousand Island (Variation, No. 250) . 163 

with Celery (Variation, No. 250) . 163 

with Orange (Variation, No. 250) . 163 

with Sea Food (Variation, No. 250) . 163 

Meal planning. 16 

Measuring. 32 

MEAT 

block, care of. 322 

Croquettes (Variation, No. U2) . 59 

cutting. 259 

grinders, care of. 322 

how to braise. 70 

how r to broil. 68 

how to cook.. • • • 65 

how to cinre. 75 

how to defrost. 65 

how to fry.68, 69 

how to roast.66, 67 


MEAT -—Continued Page 

how to salt. 75 

how’ to simmer. 70 

how to stew. 70 

in Stuffed Baked Tomatoes (Variation, No. 153) 

. 125 

larding. 66 

leftovers. 75 

loaf (No. 60) . 81 

Meat Balls (No. 58) . 80 

and Spaghetti (Variation, No. 201+) . 145 

Swedish (Variation, No. 58) . 80 

with Rice (Variation, No. 58) . 80 

Pie (see Chicken, Beef, Veal, Lamb, Pork) 

Salad (see also name of meat) (No. 68) . 85 

Sauce for Spaghetti (No. 61) . 81 

Sauce (see Sauce) 

seasoning. 66 

thermometers. 66 

Melons, fresh. 166 

Menus, 

how r to plan. 16 

pattern for.18, 19 

Meringue, 

description. 325 

for pies. 250 

MILK 

Chocolate (No. 290) . 181 

dehydrated (powdered or flaked). 325 

how to reconstitute. 185 

evaporated, 

description. 325 

in baking. 197 

weights and amounts of. 335 

powdered, in baking. 197 

substitution chart. 335 

Mince, to, definition. 330 

Mincemeat, description. 326 

Minerals. 14 

Minestrone Soup (No. 11) . 42 

Mint, 

description. 326 

Sauce (No. 126) . 109 

with Lamb (Variation, No. 95) . 97 

Mix, to, definition. 330 

Mixed Green Salad (No. 239) . 158 

Mixed Spices, description. 326 

Mixer, care of. 319 

Molasses, in baking. 197 

Molding, in baking. 197 

Muffins. 219 

Mulligatawmy Soup (No. 19) . 46 

Mush, Fried (No. 202) . 144 

Mushroom Dressing (Variation, No. 49). 64 

Mushrooms in Creole Sauce (Variation, No. 125) 109 

Mussels, description. 326 

Mustard, 

Dressing (Variation, No. 256) . 165 

Dry, use of. 326 

Sauce (No. 122) . 108 


[N] 


Navy Beans (see Beans ' 

New r England Dinner (Variation, No. 62) . 82 

Niacin. 15 

NOODLES 

Boiled (No. 205) . 146 

Buttered (Variation, No. 205). . . . 146 


[351] 

















































































































NOODLES —Continued Page 

description. 143 

in Chicken Stew ( Variation, No. 1+5) . 61 

in Lamb Stew ( Variation , No. 100 ). 99 

in Minestrone Soup (No. 11) . 42 

in Tomato Soup (No. 23) . 48 

leftover. 144 

with Baked Chicken (No. 1+1) . 58 

with Ham (No. 83) . 92 

with Tomatoes and Cheese (No. 206) . 146 

Nutmeg, use of. 326 

Nutrition. 13 

Nutrients. 13 

[O] 

Oatmeal, cooking time (No. 201) . 144 

Oil burning equipment, care of. 319 

Oil spray, care of. 319 

Okra, description. 326 

Old Dough, how to handle. 211 

Olives, as appetizers. 35 

Olive Dressing, 

French (Variation, No. 256) . 165 

with Mayonnaise (Variation, No. 250) . 163 

Omelet (No. 218) . 150 

ONIONS 

and Beet Salad (No. 226) . 154 

au Gratin (Variation, No. 178) . 134 

Baked with Tomatoes (No. 180) . 135 

Buttered (No. 178) . 134 

Creamed (Variation, No. 178) . 134 

dehydrated, in Corned Beef Hash (No. 309). . 193 

in Onion Soup (No. 300) . 188 

in Smothered Onions (No. 299) . 188 

French Fried (No. 183). ■ . 136 

fresh, time for cooking. 114 

Fried (No. 181) . 135 

Glazed (No. 182) . 136 

Gravy (Variation, No. 118) . 107 

how to prepare. 113 

juice, how to extract. 113 

Rings, buttered sweet (Variation, No. 178). . . 134 

Soup, Cream of (Variation, No. 13) . 43 

French-style (No. 17) . 45 

with Steak (Variation, No. 56) . 79 

with Stewed Tomatoes (Variation, No. 15k) ■ ■ 126 
ORANGE 

Apple and Celery Salad (No. 237) . 158 

Dressing (Variation, No. 250) . 163 

fresh. 166 

in Fruit Salad (No. 2k0) . 159 

Ice (No. 285) . 178 

Sauce (No. 112) . 104 

Ovens 

coal burning. 319 

electric. 318 

oil burning. 319 

Oyster Cocktail. 37 

Oysters Fried (Variation, No. 36) ., 54 


[p] 


Pan-broil 

definition. 330 

how to. 68 

Pan-fry 

definition. 330 

how to. 68 


Page 


Pancakes (wheat) (No. 221) . 152 

Paprika, use of. 326 

Parboil, definition. 330 

Parker House Rolls. 210 

Parmesan cheese. 149 

Parsley 

Butter (Variation, No. 120) . 107 

Potatoes (Variation, No. 165) . 129 

Sauce (Variation, No. 120) . 107 

Parsnips 

Buttered (No. 200) . 142 

fresh, time for cooking. 114 

Glazed (Variation, No. 200) . 142 

Pasteurize, definition. 330 

Peach 

Fritters (Variation, No. 26k) . 170 

Pie. 248 

Peaches 

Dried, Stewed (No. 262) . 169 

fresh. 167 

Peanut Butter Dressing (Variation , No. 252 ).... 163 

Pearl Tapioca (No. 272) . 174 

Pears 

Dried, Stewed (No. 262) . 169 

fresh. 167 

PEAS 

and Carrots (Variation,, No. 198) . 141 

and Diced Turnips (Variation, No. 177) . 134 

Black-eyed and Bacon (No. 175) .. 133 

Buttered (No. 176) . 133 

Buttered, with Celery (No. 177) . 134 

Creamed (Variation, No. 176) . 133 

Creamed, with Celery (Variation, No. 177). . . 134 

fresh, time for cooking. 114 

frozen, time for cooking. 115 

Hopping John (No. 179) . 135 

in Adirondack Salad (No. 22k) . 154 

in Chicken and Vegetable Salad (No. 232 ).... 156 

in Vegetable Salad (cooked) (No. 233) . 157 

Soup 

Cream of (Variation, No. 13) . 43 

Split Pea (No. 20) . 46 

Peel, definition. 330 

Peeler, potato, care of. 318 

Pepper, use of. 326 

Peppers, Stuffed (No. 66) . 84 

Perfection Salad (No. 2k5) . 160 

Pickled Beets (dehyrated) (No. 293) . 185 

Pickles. 35 

PIE 

Crust 

dough. 245 

faults and remedies. 253 

for One-Crust Pie.-. 247 

for Two-Crust Pie. 246 

Fillings 

Apple (canned). 249 

Apple (dried). 248 

Apricot. 248 

Cherry (canned). 249 

Custard Cream. 251 

faults and remedies.'. 253 

Lemon. 250 

Meringue Topping. 250 

Pumpkin. 251 

See also: Beef, Veal, Lamb, Pork, Chicken 


[ 352 ] 













































































































Page 


PINEAPPLE 

and Cheese Salad (No. 21+2) . 159 

Cabbage and Apple Salad (No. 227 ). 155 

fresh. 167 

Fritters (Variation, No. 26!+) . 170 

Pie. 248 

Sauce (Variation, No. 110 ). 104 

Plums, fresh. 167 

Poach, to, definition. 330 

PORK 

Birds (Variation, No. 102) . 100 

Biscuit Roll (No. 97) . 97 

braising of. 70 

breaded. 69 

broiling of. 68 

Chop 

Braised (No. 72) . 86 

Breaded (No. 71) . 86 

Country-Style (Variation, No. 72) . 86 

Fried (No. 73) . 87 

with Barbecue and Creole Sauce (Variation, 

No. 72) . 86 

with Bread Dressing (Variation, No. 78 ).... 89 

Chop Suey (No. 75) . 88 

time for roasting. 67 

cutting. 302 

loin. 303 

shoulder. 306 

frying of. 68 

roasting of. 66 

Pie 

with Biscuit Cover (Variation, No. 51) . 77 

with Pie Crust Cover (Variation, No. 51 ). 77 

with Potato Cover (Variation, No. 51) . 77 

Roast 

carving. 74 

loin of (No. 78) . 89 

time table. 67 

temperature of. 67 

Salad (No. 68) . 85 

Scalloped with Potatoes (Variation, No. 67). . 84 

simmering of. 70 

Steaks. (See also: Bacon, Ham, Sausage) 

Braised (Variation, No. 72) . 86 

Breaded (Variation, No. 71). 86 

Portion, definition. 31 

Pot Roast of Beef (No. 51+) . 78 

Spiced (Variation, No. 51+) . 78 

Yankee-style (Variation, No. 51+) . 78 

POTATO 

and Leek Soup (No. 21) . 47 

and Onion Croquettes (Variation, No. 168).. . 130 

au Gratin (Variation, No. 165) . 129 

Baked (No. 171) . 131 

Boiled in Jackets (No. 165) . 129 

Buttered with Parsley (Variation, No. 165). . 129 

Cottage Fried (Variation, No. 161+) . 129 

Creamed (Variation, No. 165) . 129 

Croquettes (No. 168) . 130 

dehydrated 

au Gratin (No. 302) . 190 

Hash Browmed (No. 301) . 189 

in Corned Beef Hash (No. 309) . 193 

Mashed. 190 

Potato Salad (No. 303) . 190 

Soup, cream of (No. 306) . 191 

Franconia (No. 167) . 130 


POTATOES —Continued Page 

French Fried (No. 172) . 131 

fresh, time for cooking. 114 

Hashed Browm (No. 170) . 131 

Home Fried (No. 161+) . 129 

how r to peel. 113 

Lyonnaise (No. 173) . 132 

Mashed (No. 171+) . 132 

O’Brien (No. 166) . 130 

Salad 

cold (No. 21+6) . 161 

hot (No. 21+7) . 161 

Scalloped (No. 169) . 131 

with dried beef (No. 67) . 84 

with ham (Variation, No. 67) . 84 

with pork (Variation, No. 67) . 84 

with veal (Variation, No. 67) . 84 

Soup, dehydrated (No. 306) . 191 

Sweet 

Baked (No. 163) . 129 

Browmed (No. 161) . 128 

dehydrated. 192 

Glazed (No. 162) . 128 

Mashed (No. 160) . 128 

Puff (Variation, No. 160) . 128 

Scalloped, with Ham and Apples (Variation, 

No. 86) . 93 

with Apples (No. 158) .' 127 

with Pineapple (Variation, No. 158) . 127 

with Raisins (Variation, No. 158) . 127 

Potato Yeast. 199 

POULTRY. (See also: Chicken, Duck, Turkey.) 

Braised (No. 1+0) . 58 

with Dressing (Variation, No. 1+0) . 58 

with Vegetables (Variation, No. 1+0) . 58 

Dressing (No. 1+9) . 64 

how to carve. 57 

how T to clean.'.. 310 

how r to cook. 56 

how-to judge. 56 

how~ to prepare for fricassee. 315 

how-to prepare for frying. 314 

how to prepare for roasting. 312 

Pound Cake. 234 

Preserves, description. 325 

Proteins. 14 

Prune 

Cream (Variation, No. 271) . 173 

Whip (No. 266) . 171 

Dried, Stewrnd (No. 262) . 169 

PUDDING 

Bread (No. 277) . 175 

Butterscotch (No. 278) . 176 

Cabinet (No. 271+) . 174 

Caramel Bread (Variation, No. 277) . 175 

Cherry Cream (Variation, No. 279) . 176 

Chocolate Bread (Variation, No. 277) . 175 

Cocoanut Cream (Variation, No. 279) . 176 

Corn (No. 191) . 139 

Raisin Bread (Variation, No. 277) . 175 

Rice with Raisins (No. 280) . 176 

Vanilla Cream (No. 279) . 176 

Walnut Butterscotch (Variation, No. 278 ).... 176 

Pudding pow T der... 171 

Punch, Fruit (Variation, No. 287) . 180 

Punching, in baking. 197 

Puree, definition. 330 


[ 353 ] 




















































































































Page 


[Q] 

Quick, 

Biscuit Dough. 216 

Breads. 197 

Cooking Cereals (No. 201) . 144 

Cooking Tapioca (No. 271 ). 173 

[R] 

Radishes, raw. 36 

Ragout 

description.'. 326 

recipe (Variation, No. 51) . 76 

RAISIN 

and Carrot Salad (No. 228) . 155 

Biscuits. 218 

Bread Dough. 203 

Bread Pudding (No. 277) . 175 

Cup Cakes. 232 

in Apple and Cabbage Salad (No. 225) . 154 

in Celery and Apple Salad 

(Variation, No. 238) . 158 

in Carrot and Raisin Salad (No. 228) . 155 

in Rice Pudding (No. 280) . 176 

Sauce (No. 123) .%. 108 

Ranges 

coal burning. 319 

electric. 318 

oil. 319 

use of, in baking. 200 

Rarebit 

Tomato (No. 223) . 152 

Welsh (No. 222) . 152 

Raspberry Ice (Variation, No. 285) . 178 

Recipes, how to use. 31 

Recipe variations. 33 

Red Cabbage (No. 11+7) .*. 123 

Reduce, to. 330 

RELISH 

Beet (Variation, No. 1) . 36 

Cabbage (No. 3) . 37 

Corn (No. 1) . 36 

Cranberry (No. 1+) . 37 

Dixie (No. 2) . 36 

use of. 36 

Render, to, definition. 330 

Rhubarb 

Baked (No. 261) . 168 

fresh:. 167 

Rib of Beef (See Beef) 

Rib Roast, carving of. 72 

Riboflavin. 15 

RICE 

Baked, with Cheese (No. 208) . 147 

Boiled (No. 207) . 146 

Custard Pudding (No. 270) . 173 

how to cook. 143 

in Baked Stuffed Tomato (Variation, No. 153). 125 

in Lamb Stew (Variation, No. 100) . 99 

in Minestrone Soup (No. 11) . 42 

in Tomato Soup (No. 23) .: 48 

in Stuffed Peppers (No. 66). 84 

leftover.. 144 

Pudding with Raisins (No. 280) . 176 

Spanish (No. 209) .*.. 147 

types of: 

brown. 143 

coated. 143 


RICE —Continued Page 


types of :—Continued 

polished.. 143 

with Meat Balls (Variation, No. 58) . 80 

ROAST, 

Beef Rib (No. 69) . 85 

carving of. 72 

Chicken (No. 1+1+) .*. 60 

Duck (Variation, No. 44). 61 

how to. 66 

Lamb (No. 95) . 96 

with Currant Jelly (Variation, No. 95) . 97 

with Mint Sauce (Variation, No. 95) . 97 

Loin of Pork (No. 78) . 89 

Pot Roast of beef (No. 54). 78 

Spiced (Variation, No. 54). 78 

Yankee-style (Variation, No. 5 4). 78 

Turkey (Variation, No. 44). 61 

Veal (No. 101) . 99 

Roasting 

suitable cuts for. 67 

timetable. 67 

ROLLS 

Egg. 202 

how to store and serve. 215 

Parker House. 210 

Sweet. 203 

White. 201 

Rolling pins, care of. 323 

Romaine, in Mixed Green Salad (No. 239) . 158 

Roquefort Dressing, 

French (Variation, No. 256) . 165 

with Mayonnaise (Variation, No. 250) . 163 

Round of Beef (see Beef).269, 281 

Rounding up, in baking. 197 

Roux 

definition. 330 

description. 102 

Russian Dressing (Variation, No. 250) . 163 

Rutabagas 

fresh, time for cooking. 114 

Mashed (No. 138) . 119 

with Bacon (No. 139) . 119 

Rye Bread, Sweet. 202 

Rye Flour. 196 

[S] 

Sack, coffee. 320 

Safety. 24 

Sage, use of. 326 

Salad oil, description. 326 

SALADS 

Adirondack (No. 221+) . 154 

Apple, Cabbage and Raisin (No. 225 . 154 

Apple, Celery and Carrot (Vairation, No. 238). 158 
Apple, Celery and Raisin (Variation, No. 238 ). 158 

Banana Waldorf (Variation, No. 238) . 158 

Beef (No. 68) . 85 

Beet and Onion (No. 226) . 154 

Cabbage, Apple and Pineapple (No. 227 )... . 155 

Carrot and Celery (Variation, No. 228) . 155 

Carrot and Raisin (No. 228 ). 155 

Chicken (No. 230) . 156 

Chicken and Vegetable (No. 232) . 156 

Cole Slaw (No. 235) . 157 

Cole Slaw, Old-fashioned (No. 236) . 157 

Crabmeat (No. 21+9) . 162 

Fruit (No. 21+0) . 159 

Fruit Salad, Jellied (No. 21+1) . 159 


[ 354 ] 













































































































SALADS —Continued Page 

Greens 

Mixed (No. 239) . 158 

Tossed ( Variation, No. 239) . 158 

Wilted ( Variation, No. 239 ). 158 

Ham ( Variation, No. 230) . 156 

Lamb (No. 68) . 85 

Lettuce and Tomato (No. 21+1+) . 160 

Lettuce, Wilted (Variation, No. 239) . 158 

Lima Bean (No. 21+8) . 161 

Macaroni (No. 229) . 155 

Orange, Apple and Celery (No. 237) . 158 

Perfection (No. 21+5) . 160 

Pineapple and Cheese (No. 21*2) . 159 

Pork (No. 68) . 85 

Potato 

cold (No. 21+6) . 161 

dehydrated (No. 303) . 190 

hot (No. 21+7) . 161 

Salmon (No. 21+9). . 162 

Slaw, hot, with bacon (No. 231+) . 157 

Spaghetti (No. 229) . 155 

Tomato Aspic (No. 21+3) . 160 

with Cheese (Variation, No. 21+3) . 160 

Tunafish (No. 21+9) . 162 

Veal (Variation, No. 230) . 156 

Veal and Vegetable (Variation, No. 232) . 156 

Vegetable 

cooked (No. 233). 157 

raw (No. 231) . 156 

Waldorf (No. 238) . 158 

SALAD DRESSINGS 

Appetizer (Variation, No. 250) . 162 

Blue Cheese (Variation, No. 250) . 163 

Boiled Salad (No. 252) . 163 

Catsup French (Variation, No. 256) . 165 

Celery Mayonnaise (Variation, No. 250) . . . 163 

Cheese and Egg (Variation, No. 256) . 165 

Chiffonade (Variations, Nos. 250, 256).... 162, 165 

Cole Slaw (Variation, No. 252) . 163 

Cottage Cheese (Variation, Nos. 250, 256) 162, 165 

Cranberry (Variation, No. 250) . 162 

Cream Cheese (Variation, No. 250) . 162 

Creamy French (Variation, No. 255). 164 

Curry (Variation, No. 250) . 162 

Fruit (Variation, No. 250) . 162 

Garlic (Variation, Nos. 250, 256) . 162 

Ham (Variation, No. 250) . 163 

Horseradish (Variation, Nos. 250, 256). .. .162, 165 

Hot Bacon (No. 253) . 164 

Jelly (Variation, No. 250) . 163 

Lemon (Variation, No. 250) . 163 

Mayonnaise (No. 250) . 162 

Mayonnaise, eggless (No. 251) . 163 

Mustard (Variation, No. 256) . 165 

Olive (Variation, Nos. 250, 256) .163, 165 

Orange Mayonnaise (Variation, No. 250) . 163 

Peanut Butter (Variation, No. 252) . 163 

Roquefort (Variation, Nos. 250, 256) .163, 165 

Russian (Variation, No. 250) . 163 

Savory (Variation, No. 252) . 163 

Sea Food (Variation, No. 250) . 163 

Sour Cream (No. 251+) . 164 

Tart French (No. 255) . 164 

Tasty French (No. 256) . 165 

Thousand Island (Variation, No. 250) . 163 

Tomato (Variation, No. 256) . 165 

Salmon 

Creamed (Variation, No. 33) . 53 


Salmon —Continued Page 

Croquettes (Variation, No. 1+2) . 59 

Loaf (No. 38) . 55 

Salad (No. 21+9) . 162 

Salt. 14 

in baking. 197 

Saltpeter, description. 326 

Salt Pork 

with Green Beans (Variation, No. 11+5) . 122 

with Rutabagas (No. 139) . 119 

Sanitation. 27 

SAUCES 

Barbecue (No. 127) . 110 

Bechamel (Variation, No. 116) . 106 

Brown (No. 118) . 107 

Butterscotch (No. Ill) . 104 

Cheese (No. 115) . 105 

Cherry (Variation, No. 110) . 104 

Chocolate (No. 111+) . 105 

Chocolate Fudge (No. 107) . 103 

Cream or WTiite (No. 116) . 106 

Creole or Spanish (No. 125) . 109 

Creole with Mushrooms (Variation, No. 125) . 109 

Cumberland (No. 109) . 103 

Custard (No. 283) . 177 

Drawn Butter (No. 120) . 107 

Egg (Variation, No. 120) . 107 

Fruit (Variation, No. 110) . 104 

Hard (No. 105) . 102 

how to cook. 102 

Lemon (No. 110) . 104 

Lemon with Butter (Variation, No. 120) . 107 

Mint (No. 126) . 109 

Mock Hollandaise (Variation, No. 116) . 106 

Mustard .(iVo. 122) . 108 

Orange (No. 112) . 104 

Parsley (Variation, No. 120) . 107 

Pineapple (crushed) (Variation, No. 110) . 104 

Raisin (Variation, No. 109) . 103 

Spice (No. 117) . 106 

Steak, butter (No. 119) . 107 

Tartar (No. 121+) . 109 

Tomato (No. 113) . 105 

Tomato Vegetable (Variation, No. 113) . 105 

Vanilla (No. 108) . 103 

WLite (No. 116) . 106 

Sauerkraut (No. 159) . 127 

and Frankfurters (Variation, No. 90) . 95 

SAUSAGE 

and Scrambled Eggs (Variation, No. 217)... . 150 

Fried (Variation, No. 71+) . 87 

Links 

Baked (No. 71+) . 87 

in Blankets (Variation, No. 89) . 94 

Griddle-Broiled (Variation, No. 71+) . 87 

Vienna, in Blankets (Variation, No. 89) . 94 

Saute, to, definition. .. 330 

Saws, care of. 322 

Scald, to. 330 

Scallions 

description. 326 

how to serve. 36 

Scallop, to, definition. 330 

Score, to, definition. 330 

Scotch Broth with Barley (No. 18) . 45 

Scramble, to, definition. 330 

Scrambled Eggs (No. 217) . 150 

with Diced Bacon (Variation, No. 217) . 150 

with Diced Ham (Variation, No. 217) . 150 


[3551 

























































































































Page 


Scrambled Eggs (No. 217)—Continued Page 

with Sausage cr Luncheon Meat (Variation, 

No. 217) . 150 

with Spanish Sauce (Variation, No. 217) . 150 

Scrapple, description. 326 

Scurvy. 13 

Seafood 

Cocktails. 37 

Dressing (Variation, No. 250) . 163 

in Macaroni or Spaghetti Salad (No. 229 ).... 155 

Sear, to. 330 

Seasoning. 33 

Servings, definition. 31 

Shallotts,. description. 326 

Sherbet (see Ice) (No. 285) . 178 

Shirr, to, definition. 330 

Shirred Eggs (No. 211) . 149 

Shortening, description. 197 

Shred, to, definition. 330 

Shrimp 

Cocktail. 37 

description. 326 

Sift, to, definition. 330 

Simmer 

definition. 330 

how to. 70 

Simmering 

suitable cuts for. 70 

timetable for. 71 

Sirloin (see Beef). 282 

Sirloin Steak (No. 63) . 82 

Skewer, definition. 330 

Slaw, Cole (No. 235) . 157 

Hot with Bacon (No. 23V) . 157 

Old-fashioned Cole Slaw (No. 236) . 157 

Sheer, care of. 318 

Soda, in vegetable cookery. 30 

Soda, Baking. 195 

Soy Sauce, description. 326 

SOUPS 

Bean with Tomatoes (Variation, No. 21+) . 48 

Cream of, 

Asparagus (No. 15) . 44 

Carrot (Variation, No. 13) . 43 

Cauliflower (Variation, No. 13) . 43 

Celery (No. 13) . 43 

Chicken (No. 16) . 45 

Corn (Variation, No. 13) . 43 

Onion (Variation, No. 13) . 43 

Pea (Variation, No. 13) . 43 

Spinach (Variation, No. 13) . 43 

Tomato (No. 11+) . 44 

Leftover. 38 

Lentil (No. 22) . 47 

with Frankfurters (Variation, No. 22) . 47 

Minestrone (No. 11) . 42 

Mulligatawny (No. 19) . 46 

Navy Bean (No. 21+) . 48 

Onion, French-style (No. 17) . 45 

Potato and Leek (No. 21) . 47 

Soup-making guide. 39 

Split Pea (No. 20) . 46 

Tomato, with Barley, Macaroni, Noodles or 

Rice (No. 23) . 48 

• Vegetable (No. 25) . 49 

Sour Cream, and Broccoli (Variation, No. 135).. 118 
Dressing (No. 251+) . 164 


SPAGHETTI 

and Meat Balls (Variation, No. 201+) . 145 

(No. 58) . 80 

au Gratin (No. 203) . 145 

Boiled (No. 201+) . 145 

Creole (Variation, No. 201+) . 145 

how to cook. 143 

in Minestrone Soup (No. 11) . 42 

Leftover. 145 

Salad (No. 229) .’. 155 

Sauce (Variation, No. 201+) . 145 

with Cicken Livers (Variation, No. 201+) . 145 

with Tomatoes and Cheese (No. 206) . 146 

Spanish Rice (No. 209) . 147 

Sauce (No. 125) . 109 

and Scrambled Eggs (Variation, No. 217). . 150 

Stew (Variation, No. 51) . 77 

Spareribs 

Braised (No. 77) . 89 

with Barbecue Sauce or Sauerkraut 

(Variation, No. 77) . 89 

Simmered (No. 76) . 88 

with Horseradish Sauce or Sauerkraut 

(Variation, No. 76) . 88 

with Vegetables (Variation, No. 76) . 88 

Spice Sauce (No. 117) . 106 

Spiced Applesauce (Variation, No. 260) . 168 

Beets (Variation, No. 137) . 119 

Pot Roast of Beef (Variation, No. 51+) . 78 

Spices, description. 326 

in baking. 197 

SPINACH 

Buttered, Fresh (No. 152) . 125 

fresh, time for cooking. 114 

frozen, time for cooking.. 115 

Soup, Cream of (Variation, No. 13) . 43 

with Hot Bacon Dressing (Variation, No. 152) . 125 

Split Pea Soup (No. 20) . 46 

Sponge Cake. 235 

Sponge method, in baking.198, 211 

Squab, broilers.. . 56 

SQUASH 

Hubbard, 

Baked (No. 151) . 124 

Baked with Molasses (Variation, No. 151).. 125 

Mashed (Variation, No. 151) . 124 

Summer, 

Buttered (No. 11+9) . 124 

Creole style (Variation, No. 11+9) . 124 

Fried (No. 150) . 124 

time for cooking. 114 

STEAK 

Braised Beef (No. 56) . 79 

Country Fried (Variation, No. 56) . 79 

Hamburger (No. 57) . 79 

with Barbecue and Tomato Sauce 

(Variation, No. 57) . 79 

Sauce, Butter (No. 119) . 107 

Sirloin (No. 63) . 82 

Smothered with Onions (Variation, No. 56) ... 79 

Swiss (No. 59) . 80 

Steam-jacketed Kettle, care of. 320 

Steam Tables, care of. 320 

Steamer, Vegetable, care of. 320 

Steel, use of. 125 

Steep, definition. 330 

Sterilize, definition. 330 


[356] 














































































































Page 


Stew | Continued Page 

suitable cuts for. 70 

Veal ( Variation, No. 100) . 99 

Stewed Apples (No. 262 ). 169 

Fruit (No. 262) . 169 

STOCK 

Beef (No. 6) . 40 

Chicken (No. 5) . 40 

Ham (No. 7) . 40 

Turkey (Variation, No. 5) . 40 

Types of. 38 

Strainer oil, care of. 319 

Strawberry Whip (Variation, No. 266) . 171 

Streusel Copping. 236 

String Beans (see Beans, Green) 

Stuffed 

Apples, Baked (Variation, No. 259) . 168 

Celery. 35 

Peppers (No. 66) . 84 

Tomatoes (Variation, No. 66) . 84 

Stuffing, Bread, for poultry (No. 1+9) . 64 

Succotash (No. 188) . 138 

SUGAR 

Buns. 224 

confectioner’s or 4x, in baking. 197 

Cookies. 255 

definition. 326 

granulated, in baking. 197 

Syrup. 238 

Twists. 226 

Swedish Meat Balls (Variation, No. 58) . 80 

Sweet Potato (see Potato) 

Sweet 

Roll Dough. 203 

Rolls. 203 

Rye Bread. 202 

Sour Cabbage (Variation, No. 295) . 186 

Yeast Dough. 222 

Swiss Cheese. 149 

Swiss Steak (No. 59) . 80 

SYRUP 

Chocolate (No. 291) . 182 

Maple (No. 106) . 103 

Plain (No. 292) . 182 

Sugar. 238 


[T] 

Tables of Weights and Equivalents. 331 

TAPIOCA 

Cream, Pearl (No. 272) . 174 

with Chocolate Sauce (Variation, No. 272) . 174 

with Jelly (Variation, No. 272) . 174 

with Maple Cream (Variation, No. 272)... . 174 

Cream, Quick-Cooking (No. 271) .173, 327 

Banana (Variation, No. 271) . 173 

Chantilly (Variation, No. 271) . 173 

Fig and Apricot Fancy (Variation, No. 271 ). 173 

Maple (Variation, No. 271) . 173 

Pineapple (No. 276) . 175 

Prune (Variation, No. 271) . 173 

with Chocolate Sauce (Variation, No. 271). 173 

with Jelly (Variation, No. 271) . 173 

Tartar Sauce (No. 121+) . 109 

T os 

Hot (No. 287) . 180 

Iced (Variation, No. 287) . 180 

leftover. 179 


Stew 

Beef (No. 51) . 76 

definition. 330 

how to make. 70 

Lamb (No. 100) . 99 

Temperatures 

in baking. 200 

in cooking. 33 

Tenderloin (see Beef) 

Thermometers 

care of. 323 

meat, how to use. 66 

timetable. 67 

use of. 33 

Thiamin. 15 

Thousand Island Dressing (Variation, No. 250). 163 

Thyme, use of. 326 

Timetables for cooking (see name of food) 

Toast, definition. 330 

Toast, French (No. 220) . 151 

TOMATO 

and Corn Chowder (No. 9) . 41 

and Lettuce Salad (No. 21+!+) . 160 

Aspic and Cheese (Variation, No. 21+3) . 160 

Aspic Salad (No. 21+3) . 160 

Baked (No. 157) . 127 

Stuffed (No. 153) . 125 

Stuffed, with Macaroni and Cheese (Vari¬ 
ation, No. 153) . 125 

Stuffed, with Meat (Variation, No. 153 ).... 125 
Stuffed, with Rice (Variation, No. 153 ).... 125 

Dressing (Variation, No. 256) . 165 

fresh, time for cooking. 114 

Grilled (No. 156) . 126 

Juice Cocktail. 37 

Rarebit (No. 223) . 152 

Sauce (No. 113)., . 105 

Scalloped (No. 155) . 126 

Escalloped with egg plant (No. 185) . 137 

Soup 

Cream of (No. 11+) . 44 

with Barley, Macaroni, Noodles and 

Rice (No. 23). 48 

TOMATOES 

Stewed (No. 151+) . 126 

with Celery (Variation, No. 151+) . 126 

with Corn (Variation, No. 151+) . 126 

with Hominy (Variation, No. 151+) . 126 

with Onions (Variation, No. 151+) . 126 

Stuffed, Baked (No. 153) . 125 

Vegetable Sauce (Variation, No. 113) . 105 

with Baked Beans (No. 128) . 115 

with Baked Onions (No. 180) . 135 

with Macaroni and Cheese (No. 206) . 146 

TONGUE 

carving of. 75 

Smoked, a la Maryland (Variation, No. 91+) .. 96 

cold, Sliced (Variation, No. 91+) . 96 

Simmered (No. 91+) . 96 

Toss, to, definition. 330 

Truss, to, definition. 330 

Tuna Fish Salad (No. 21+9) . 162 

TURKEY 

a la King (Variation, No. 1+8) . 63 

Creamed (No. 1+8) . 63 

with Ham (Variation, No. 1+8) . 63 

Croquettes (Variation, No. 1+2) . 59 


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TURKEY —Continued Page 

Loaf-Baked ( Variation, No. 1+2) . 59 

how to carve. 57 

how to clean. 310 

how to judge. 56 

how to prepare for roasting. 312 

Roast ( Variation, No. -4-4). 61 

carving of. 57 

TURNIPS 

and Peas ( Variation, No. 177 ). 134 

fresh, time for cooking. 114 

in Vegetable Salad 

cooked (No. 233) . 157 

raw (No. 231) . 156 

Mashed (No. 138) . 119 

with Bacon (No. 139) . 119 

[VI] 

Urn, coffee, care of. . 320 

[V] 

V anilla 

Cream Pudding (No. 279) . 176 

Ice Cream (No. 281+) . 178 

Sauce (No. 108) . 103 

Variations of recipes. 33 

VEAL 

and Vegetable Salad (Variation, No. 232). . . . 156 

Birds (No. 102) . 100 

Biscuit Roll (No. 97) . 97 

braising of. 70 

Breaded (No. 103) . 100 

Chop Suey (Variation, No. 75) . 88 

cooking time for. 67 

Croquettes (Variation, No. 42). 59 

Curry (Variation, No. 99) . 98 

Cutlet, Breaded (No. 103) . 100 

Cutting of 

breast. 289 

forequarters. 287 

hindquarters. 291 

leg. 292 

loin. 293 

neck. 290 

rack. 290 

shoulder. 288 

' Diced, in Brown Sauce (No. 55) . 78 

Fricassee (No. 101+) . 101 

in Macaroni or Spaghetti Salad (No. 229 ).... 155 

Irish Stew (Variation, No. 100) . 99 

Pie 

with Biscuit Cover (Variation, No. 51) . 77 

with Pie Crust Cover (Variation, No. 51)... 77 

with Potato Cover (Variation, No. 51) . 77 

Roast (No. 101) . 99 

roasting of. 66 

temperatures. 67 


VEAL —Continued Page 

timetable. 67 

Salad (Variation, No. 230) . 156 

Scalloped, with Potatoes (Variation, No. 67).. 48 

simmering of.70, 71 

VEGETABLES 

canned, weights and yields. 333 

coloring, description. 324 

fresh, time for cooking. 114 

frozen, time for cooking. 115 

how to cook. 113 

in Tomato Sauce (Variation, No. 113) . 105 

Juice Cocktail. 37 

leftovers.<. 113 

Salad 

cooked (No. 233) . 157 

raw (No. 231) . 156 

shortening. 325 

Soup (No. 25) . 49 

steamer, care of. 320 

vitamin preservation.,. 29 

Vinegar, description. 327 

Vitamins. 14 

[W] 

Waldorf Salad (No. 238) . 158 

Banana (Variation, No. 238) . 158 

Walnut Butterscotch Pudding (Variation, No. 

278) . 176 

Water, in baking. 197 

W atermelons. 167 

Wax beans (see Beans) 

Weights and Equivalents, Tables of. 331 

Welsh Rarebit (No. 222) . 152 

Wheat cereal, cooking time (No. 201 ). 144 

Whip, to, definition. 330 

White Bread and Roll Dough. 201 

White Sauce (No. 116) . 106 

Whole wheat cereal, cooking time (No. 201 ).... 144 
Work Sheet. 21 


[Y] 

YEAST 

Dough. 222 

emergency methods for making. 198 

in baking. 198 

. types of. 198 

compressed. 198 

dehydrated. 198 

potato. 198 

sponge. 211 

stock. 199 

virgin. 199 

Yellow Cake. 229 

Yield, definition. 31 

Young Dough, how to handle. 212 


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